Peach and Ham Stuffed French Toast Recipe

Introduction

Peach and Ham Stuffed French Toast offers a delightful twist on a classic breakfast favorite. Combining sweet peaches, savory ham, and creamy brie, this dish creates a warm, satisfying meal perfect for weekend brunch or special occasions.

Ingredients

• 4 eggs, lightly beaten
• 1/2 cup 2% milk
• 1/2 cup heavy cream
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• Pinch ground cloves
• 1/2 cup peach jam
• 12 slices day-old egg bread, about 1/2-inch thick
• 6 thick slices Kentucky Legend Quarter Sliced Ham, Brown Sugar
• 6 oz brie cheese, sliced
• 1/3 cup butter
• 2 cans (15.25 oz each) peach slices in light syrup
• 2 tbsp butter (for topping)
• 1/4 cup brandy
• 1/4 cup lemon juice
• 1 tsp vanilla extract (for topping)

Instructions

1. Step 1: In a shallow bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, ginger, salt, and cloves. Set aside.
2. Step 2: Spread peach jam over 6 slices of bread. Layer each with a slice of ham and brie cheese, then top with remaining bread slices to form sandwiches.
3. Step 3: Dip both sides of each sandwich into the egg mixture. Let them stand for 5 minutes to absorb the batter.
4. Step 4: Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the stuffed French toast in batches for 3 to 5 minutes on each side until golden brown and the cheese has melted. Wipe out the skillet between batches and add more butter as needed.
5. Step 5: For the peach topping, drain the canned peaches. Melt 2 tablespoons of butter in a separate skillet over medium heat and cook peaches for 3 to 5 minutes until heated through.
6. Step 6: Remove the peach skillet from heat and stir in brandy, lemon juice, and vanilla extract. Return to stovetop and bring to a boil. Cook for another 3 to 5 minutes until the syrup thickens to a maple syrup consistency.
7. Step 7: Slice each stuffed French toast in half, then spoon the warm peach topping over the pieces before serving.

Tips & Variations

• Use day-old bread for better absorption of the egg mixture without becoming too soggy.
• Try substituting brie with cream cheese for a different creamy texture.
• Add a sprinkle of chopped fresh thyme or basil to the peach topping for an herbaceous twist.
• For a non-alcoholic version, replace brandy with apple juice or orange juice.

Storage

Store any leftover stuffed French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through to preserve texture and flavor. Keep peach topping separate and reheat on the stove, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this French toast in advance?

Yes, you can assemble the stuffed French toast sandwiches and refrigerate them overnight. Dip and cook them fresh in the morning to maintain the best texture.

What type of bread works best for this recipe?

Day-old egg bread or challah works best because it absorbs the egg mixture well without falling apart, resulting in a rich and tender French toast.

Peach and Ham Stuffed French Toast Recipe

Print Recipe

★★★★★

4.7 from 51 reviews

This Peach and Ham Stuffed French Toast recipe combines savory ham, creamy brie, and sweet peach jam stuffed between egg-soaked bread slices, pan-fried to a golden perfection. Topped with a warm, boozy peach syrup, it’s a delightful brunch treat balancing sweet and savory flavors with a rich, comforting texture.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Peach and Ham Stuffed French Toast:

• 4 eggs, lightly beaten
• 1/2 cup 2% milk
• 1/2 cup heavy cream
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• Pinch ground cloves
• 1/2 cup peach jam
• 12 slices day-old egg bread, about 1/2-inch thick
• 6 thick slices Kentucky Legend Quarter Sliced Ham, Brown Sugar
• 6 oz brie cheese, sliced
• 1/3 cup butter

Peach Topping:

• 2 cans (15.25 oz each) peach slices in light syrup
• 2 tbsp butter
• 1/4 cup brandy
• 1/4 cup lemon juice
• 1 tsp vanilla extract

Instructions

1. Prepare Egg Mixture: In a shallow bowl, whisk together the eggs, 2% milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, ground ginger, salt, and a pinch of ground cloves until well combined. Set this mixture aside for soaking the bread.
2. Assemble Sandwiches: Spread peach jam evenly over 6 slices of the day-old egg bread. Layer each with one slice of the brown sugar ham and a few slices of brie cheese. Top with the remaining 6 bread slices to form sandwich halves.
3. Soak the Sandwiches: Dip each sandwich thoroughly in the egg mixture, coating both sides. Allow the soaked sandwiches to rest for 5 minutes so they absorb the liquid and become soft but not soggy.
4. Cook French Toast: Melt 2 tablespoons of butter in a large skillet over medium heat. Place the soaked sandwiches in the skillet and cook each side for 3 to 5 minutes, until golden brown and the cheese inside has melted. Wipe the skillet clean with a paper towel between batches and add more butter as necessary to prevent sticking and ensure even browning.
5. Prepare Peach Topping: Meanwhile, drain the canned peach slices from their syrup. In another large skillet over medium heat, melt 2 tablespoons of butter and add the drained peaches. Cook for 3 to 5 minutes, stirring occasionally, until peaches are heated through.
6. Add Flavorings to Topping: Remove the skillet from heat, then stir in the brandy, lemon juice, and vanilla extract. Return the skillet to medium heat, bring the mixture to a boil, and cook for an additional 3 to 5 minutes until the syrup thickens to a consistency similar to maple syrup.
7. Serve: Slice each stuffed French toast sandwich in half diagonally. Spoon generous amounts of the warm peach topping over the French toast servings and serve immediately for a delightful combination of flavors and textures.

Notes

• Using day-old bread helps the slices absorb the egg mixture better without falling apart.
• For a non-alcoholic option, replace brandy with additional lemon juice or orange juice in the peach topping.
• Make sure to cook on medium heat to avoid burning the bread while allowing the cheese inside to melt completely.
• This dish pairs well with a fresh green salad or crispy bacon for a hearty brunch.
• Leftovers can be refrigerated and gently reheated in a skillet or oven to maintain crispness.

Keywords: Peach stuffed French toast, ham and brie French toast, savory sweet breakfast, peach topping, brunch recipe