Ham-cranberry-and-camembert-french-toasts

This delicious camembert, ham, and cranberry French toast recipe is an excellent recipe to serve for Boxing Day breakfast. This simple French toast recipe is a perfect option to make use of the leftover Christmas Ham.

Ingredients:

Four eggs at room temperature

¾ cup milk

25g (1/3 cup) finely grated parmesan cheese

Salt and pepper

Eight slices of sourdough bread

¼ cup (80g) cranberry jelly

Four pieces (60g each) of leftover Christmas ham

150g leftover camembert, sliced

Two tablespoons of seeded mustard

Butter, for greasing

Extra-seeded mustard to serve

Cornichons, to serve

Method:

1. Bake at 120°C until fan forced. Whisk eggs, milk parmesan, salt, and pepper together in a shallow dish.
2. Then, spread one of the breads with the cranberry jam and decorate with camembert and ham. The remaining bread slices are spread with mustard. Sandwich the two together.
3. Grease the large non-stick pan with butter, then melt it at a moderate temperature. Dip two sandwiches in the egg mixture for approximately 15 seconds on each side.
4. In the pan, add the chicken and cook for about 2 minutes on each side or until the edges are golden. Transfer to a tray in order to cool. Repeat with the rest of the eggs, butter, and sandwiches.
5. Cut French toast into halves and serve with more cornichons and mustard.