Peach and Ham Stuffed French Toast Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
