Recipe: Perfect Cheese French toast

Cheese French toast. Essentially it's French toast minus any sort of syrup, plus cheese. In a shallow bowl, whisk together the eggs, milk, Swiss cheese and chives. Melt the butter in a large skillet over medium heat.

Cheese French toast It's sweet, it's savory, it's decadent! This version has ham and Swiss cheese stuffed between two pieces of rich brioche bread, then it's dipped in french toast batter, and grilled on the stove top. This cheese strategy also went into a basic French toast. You can cook Cheese French toast using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheese French toast

  1. Prepare 2 of Eggs.
  2. It’s 1 cup of Milk.
  3. It’s 1/4 cup of Sugar.
  4. It’s 2 of Sliced breads.
  5. It’s 1 of Sliced cheese.
  6. You need of Cinnamon.
  7. Prepare of Butter.

Mom hid a piece of cheese in between two slices, and voila: a meal her children would eat. It's essentially French Toast sandwiched with ham and cheese, pan fried in butter until golden and the cheese has melted. Make it for breakfast or brunch – or anytime! Stuffed with sweet cream cheese and topped with streusel, this baked cream cheese french toast casserole feeds a crowd.

Cheese French toast instructions

  1. Whisk together eggs, sugar, milk and cinnamon in a bowl..
  2. Cut the crusts off, put the cheese between two slices of bread and push it a little..
  3. Dip the sandwich in egg mixture. Push it a little and soak for a while..
  4. Place it in a pan with butter. Cook on both side until golden brown..

For anyone who enjoys basic french toast, this indulgent overnight casserole is certainly a revelation. This easy recipe hits the spot in the morning and you can prepare it the night before. A ham and cheese French toast sandwich is a great on-the-go meal. I like to use turkey ham with Swiss cheese, just like a regular Monte Cristo sandwich but with the added sweetness of French toast. With so many toppings and breads there is an endless variety of French toast you can make.

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