Ham And Brie French Toast Food

BRIE STUFFED FRENCH TOAST

Steps:

• In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
• Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
• Place on a plate, spoon your syrup mixture on top and enjoy.

FRENCH TOAST GRILLED CHEESE

Steps:

• Gather the ingredients.
• In a medium-sized bowl, whisk together the eggs, milk, salt, dijon, onion powder, sugar, and pepper until completely combined and cohesive.
• Place one piece of the Swiss cheese on top of a slice of the bread, top with a few slices of ham, and then another slice of Swiss cheese. Top with the second slice of bread. Then repeat with the remaining bread until you have four sandwiches.
• Heat a large griddle or skillet on medium-high heat.
• Dip each sandwich into the egg mixture so that both sides are coated.
• Turn the griddle down to low and add the butter. Coat the griddle with the butter. Place the sandwiches on the griddle and cover each one with a small lid.
• Once that side is browned and the cheese is slightly melted, flip the sandwich and cover with the lid again.
• Once the other side is brown and the cheese is completely melted remove it from the griddle, cut in half, and serve with the raspberry jam or honey mustard.
• Serve with homemade fries or a fresh green salad to make a complete meal. Enjoy!

FRENCH HAM AND BRIE PIGS IN BLANKETS

Steps:

• Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat slightly and continue to cook to develop a deep golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Cut each slice of ham into 12 pieces, each about 1/2 inch by 1 1/2 inches. Cut the Brie into 24 pieces, each about 1/4 inch by 1 inch.
• Unroll the dough on a cutting board and separate into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles. Stack two pieces of ham, 1/4 teaspoon of the caramelized onions, and 1 piece of Brie across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Top each finished roll with a dab of the remaining caramelized onions.
• Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping.

FRENCH HAM-AND-BRIE PIGS IN BLANKETS

Steps:

• Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
• Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.

FRENCH BRIE AND HAM BAGUETTE

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

BRIE, HAM & FIG JAM TOASTIE

Steps:

• Heat a toastie maker or a small griddle pan. Butter each slice of bread on one side, then spread the other side of one slice with fig jam, and one with mustard. Top the fig jam with brie and ham, sandwich with the remaining bread, butter-side up, then place in the toastie maker or the griddle pan. If cooking in a pan, squash down a little with the back of a fish slice while cooking, flip over after 2-3 mins when golden, then cook on the other side. Serve with a handful of salad leaves on the side, if you like.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

HAM & BRIE PASTRIES

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal., Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving. , Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

HAM AND BRIE MELTS

Steps:

• Spread 4 bread slices with half of the preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place over cheese, preserves side down. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.