July 5, 2017
I slathered a large amount of strawberry preserves on the top slice of challah bread before cooking the french toast, which resulted in it becoming a bit soggy. I did this because I wanted to highlight the preserves in my photos, so if you’d like to avoid soggy bread, I recommend spreading the preserves on after cooking.
I used skim milk in this recipe, but you can use any type that you have on hand.
The challah bread may be substituted with your favorite.
The serving size listed here is just a rule of thumb because it can change dramatically depending on the size of your slices of bread.
Makes 4 Servings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Place the thinly sliced brie over the (4) bottom slices of the challah bread, followed by the black forest ham. Top with the (4) top slices of bread.
In a pie plate or shallow dish, whisk together the milk, eggs, and maple syrup until well combined.
Grease a nonstick skillet, cast iron skillet, or griddle with cooking spray or oil and heat over medium heat. Dip each sandwich into the milk mixture, allowing the bread to soak up the liquid, then turn over and repeat on the other side and shake off the excess mixture. Place in the skillet and cook for 2-3 minutes per side or until golden brown and the cheese has melted.
Remove the french toast from heat and spread 1-2 tablespoons of the Bonne Maman Strawberry Preserves on the top slice of each. Place each on a plate and dust with the powdered sugar, if using. Serve with fresh strawberries if desired and more strawberry preserves. Enjoy!
Recipe by / Author: Marcie Bidou