Ingredients
- 4 large eggs (at room temperature)
- 190 ml milk (¾ cup)
- 25 grams parmesan cheese, finely grated (1/3 cup)
- Salt and pepper, to taste
- 500 grams sourdough bread (8 slices needed)
- 1/4 cup cranberry jelly (80gram)
- 240 grams ham (4 hams x 60 grams each, leftover Christmas, 4 slices )
- 150 grams camembert, sliced
- 2 tablespoons mustard (seeded)
- 40 grams butter, (enough for greasing pan)
- Extra seeded mustard, to serve, optional
- Cornichons, to serve, optional
How to Make
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Step 1: Preheat the oven to 120°C fan forced. Whisk the eggs, milk, parmesan, salt and pepper together in a shallow dish.
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Step 2: Spread one side of half the bread slices with cranberry jelly and top with then ham and camembert. Spread remaining bread with mustard and sandwich halves together.
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Step 3: Grease a large non-stick frying pan with butter and melt over medium heat. Dip the 2 sandwiches into the egg mixture for about 15 seconds each side.
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Step 4: Add the dipped sandwiches to pan and cook for 2-3 minutes each side or until golden brown. Transfer to an oven tray in the oven to keep warm. Repeat with remaining butter, egg mixture and sandwiches.
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Step 5: Slice French toast in half and serve with extra mustard and cornichons if desired.
We hope you enjoy this recipe!
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