I really want to brag about these, but I won't. Brioche is first choice bead for this but challah would work too. (I did my shopping late, couldn't find brioche anywhere and didn't want to search anymore, so I ended up making a giant loaf using Mark Bittman's recipe from his book, How To Cook Everything.) Serve with a bit of maple syrup. Makes about 5 servings.
Ham + Cheese French Toast
1/4 cup milk
1/2 loaf of brioche bread
about 5 oz ham, sliced
about 3 oz gruyere cheese, grated
1 tablespoon butter
In a shallow bowl, whisk egg and milk together to combine. set aside.
Slice bread in slices almost 1 inch thick. Carefully slice these slices in half, leaving on edge un-sliced. (like a book) Fill each one with a sprinkle of cheese, then 1 slice of ham and then a pinch more cheese. (so there's cheese on both sides of the ham.)
Heat skillet on medium high heat and melt 1/2 tablespoon of butter. Dip each ham stuffed slice in egg mix and flip to coat other side. Transfer to hot skillet and cook each side about 3 minutes. Work in batches, using the other 1/2 tablespoon of butter, if needed.