Baked Stuffed Ham & Gruyere French Toast

The Guest House Bed & Breakfast

1121 S.W. 160th , Seattle, WA 98166 USA


  • 14" loaf rustic bread
  • 16 paper-thin slices Black Forest Ham
  • 16 thinly slices Gruyere cheese
  • 8 eggs
  • 1/3 cup milk
  • 1/3 cup half n half
  • salt & pepper
  • pure maple syrup


  1. Preheat oven to 350 degrees Butter the bottom and sides of a 9"x13" baking dish. Cut loaf of bread into 1 1/2" thick slices. Make a deep slit in each slice to create a pocket. Wrap one slice of ham around one slice of cheese and place one in each pocket. In a bowl whisk the eggs, milk and half n half and season with salt and pepper. Pour egg mixture into prepared 9"x13" baking dish. Add bead pockets in single layer and gently press into egg mixture. Let soak for 15 minutes and then flip pockets over and press again into egg mixture. Let set an additional 15 minutes Place in oven and bake 20 minutes. Remove from oven and turn oven to broil. Add one slice of cheese to the top of each pocket slice. Fold each remaining ham slice in quarters and place one on top of each slice of cheese. Return to oven about 4"-6" from broiler and broil until bread is toasted and cheese is melted which just takes a few minutes. Serve with warm maple syrup.
About this recipe:

Baked Stuffed Ham & Gruyere French Toast