Ham and Cheese Stuffed French Toast With Warm Apricot Syrup

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“I found this yummy recipe in a November 1987 issue of Bon Appetit in a "Fall Family Meals" article. It was included as part of a New Orleans Brunch for Six Menu. Soaking time for bread is not included in prep time.”

Ingredients Nutrition


  1. For French Toast.
  2. Dry bread slices at room temperature on wire rack for 1 hour.
  3. Whisk next 9 ingredients (Milk through nutmeg) in large bowl until smooth.
  4. Pour batter into 2 large rectangular baking dishes.
  5. Arrange 6 bread slices in each dish; let stand until batter is absorbed, at least 1 hour; do not turn bread over. (Can be prepared 1 day ahead, covered and refrigerated.).
  6. Cut cheese and ham slices to fit bread.
  7. Set 6 cheese slices on 6 bread slices;top with ham; cover with remaining cheese.
  8. Using spatula, place remaining bread dry side down atop ham.
  9. Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy skillets over medium heat.
  10. Place 3 sandwiches in each skillet and fry until outsides are crisp and golden brown and cheese has melted, adding more oil if necessary, about 5 minutes per side.
  11. Transfer to platter and dust with powdered sugar. Serve immediately with warm syrup.
  12. For Warm Apricot Syrup:.
  13. Cook all ingredients in heavy small saucepan over low heat until preserves are melted and flavors blended, stirring occasionally, about 5 minutes.

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