- 3/4 cup whole milk
- 2 eggs, beaten
- 1 pinch of ground nutmeg
- 8 slices of brioche bread
- 1/3 cup + 2 tbsp. butter
- 12 slices of Black Forest ham
- 1 cup maple syrup
- 1/4 cup old-fashioned mustard
- 170 g (16 oz) Louis D'or cheese, cut into thin slices
- Salt and pepper
- Preheat the oven to 175°C (350°F). Place the rack in the middle position. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the milk, eggs and nutmeg until the mixture is homogeneous. Salt and pepper lightly.
- In a large skillet over medium heat, melt 1/4 of the butter. Dip four slices of bread into the milk and egg mixture, one at a time, and place them in the skillet. Cook for 2 minutes on each side or until golden. Set aside. Repeat the operation with the remaining slices of bread, taking care to add the same amount of butter before baking.
- In the same skillet, melt half of the remaining butter. Add half of the ham slices. Brown for 1 minute on each side. Set aside. Repeat the process with the remaining butter and ham.
- Return all the ham to the skillet. Add maple syrup and mustard. Mix gently to coat the slices generously. Remove from fire.
- Place four slices of French toast on the baking sheet. Spread the ham and Louis D'or cheese on the toasts, alternating them. Set aside the mustard syrup. Bake for 5 minutes.
- Transfer the topped French toast slices to four plates. Cover with the remaining four slices of French toast. Drizzle with syrup and serve immediately.