Ham and Gruyère French toast is a savory, decadent and versatile dish

Name: Ham and Gruyère French toast is a savory, decadent and versatile dish
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 tbsp unsalted butter; 1 unit small shallot, finely minced; 2 tbsp dry sherry; 1 cup heavy cream; 1½ tbsp Dijon mustard; 1 tsp whole-grain mustard; ¼ tsp kosher salt; unit Freshly ground black pepper, to taste; 1 tsp fresh lemon juice; 4 unit large eggs; ¾ cup whole milk; ¼ cup heavy cream; ¼ cup finely grated Parmesan cheese; 1 tsp Dijon mustard; 1 tsp fresh thyme leaves; ½ tsp kosher salt; ¼ tsp black pepper; 8 unit thick slices brioche; 2 tbsp unsalted butter, plus more as needed; 8 oz thinly sliced ham; 6 oz Gruyère cheese, shredded; unit Chopped fresh chives, for finishing

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About this recipe

French toast doesn’t have to be a sweet dish – make it savory with this recipe for ham and Gruyere French toast.

“I love French toast but this is fun because there’s no maple syrup involved,” said Chef Jeff Goldblum from Smith ‘s. “Perfect for brunch, dinner, breakfast; that’s the versatility of this dish.”

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Any bread will work for this recipe, including croissant bread, brioche or challah. Goldblum recommends cooking the French toast on medium-low to medium heat, warning to not have too hot of a griddle so that both the inside and outside of the French toast cook evenly. Serve the French toast with a homemade dijon-sherry cream.

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Ingredients

Yields: 4 servings

Dijon-Sherry Cream

1 tbsp unsalted butter
1 small shallot, finely minced
2 tbsp dry sherry
1 cup heavy cream
1½ tbsp Dijon mustard
1 tsp whole-grain mustard
¼ tsp kosher salt
Freshly ground black pepper, to taste
1 tsp fresh lemon juice

Directions

Dijon-Sherry Cream

Melt the butter in a small saucepan over medium heat.
Add the shallot and cook for 2–3 minutes until softened.
Add the dry sherry and simmer until almost completely reduced.
TIP: Reduce the sherry almost completely before adding the cream to concentrate its flavor without leaving the sauce boozy.
Add the heavy cream and simmer gently until lightly thickened.
Whisk in the Dijon mustard and whole-grain mustard.
Season with salt and black pepper.
Remove from the heat and stir in the lemon juice.
TIP: Adding the lemon juice off heat balances the richness of the dish.
Keep warm until serving.

Savory Ham & Gruyère French Toast

Whisk the eggs, milk, heavy cream, Parmesan cheese, Dijon mustard, thyme, salt, and pepper in a shallow dish until well combined.
Dip the brioche into the custard, allowing it to absorb the mixture without becoming waterlogged.
TIP: Use thick-cut brioche so the bread can absorb the savory custard while still holding its shape.
Melt butter on a griddle or large skillet over medium heat.
TIP: Keep the griddle at medium heat so the French toast cooks through before the exterior gets too dark.
Cook the French toast for 3–4 minutes per side, until deeply golden and custardy through the center.
Arrange two slices of French toast slightly overlapping for each serving.
Top with folded ham and shredded Gruyère cheese.
Place under the broiler for 1–2 minutes until the cheese is melted, bubbling, and lightly browned.
Spoon warm Dijon-sherry cream over and around the French toast, leaving some of the melted Gruyère visible.
Finish with chopped chives and freshly ground black pepper and serve immediately.
TIP: Serve open-faced rather than sandwich-style so it reads as a savory brunch entrée instead of a Monte Cristo.