Hot Brown-Stuffed French Toast
- Level: Easy
- Yield: 6 to 8 servings
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
Nonstick cooking spray, for the baking pan and foil
2 cups half-and-half
4 large eggs
1/4 cup freshly grated pecorino (about 1 1/2 ounces), plus more for serving
1/4 teaspoon plus 1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
14 thick slices bakery-style white bread
1 1/2 cups shredded sharp white Cheddar (about 6 ounces)
2 medium Roma tomatoes, cut thinly into 14 slices
14 thin slices cracked pepper turkey (about 8 ounces)
8 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 tablespoon finely chopped fresh parsley
Paprika, for serving
Directions
Special equipment:
a 9-by-13-inch metal baking pan (must be broiler safe)- Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
- Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
- Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
- When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.