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Playing How To Make Stuffed Monte Cristo (Croques Monsieur-Style) By Rachael

Ham and cheese goes full glam in Rach's recipe, from brioche bread to a dunk into an egg custard for a cheesy, crisp, and puffed twist on a Monte Cristo. 

Ingredients

  • 5 eggs
  • ¾ cup half-and-half
  • Freshly grated nutmeg, a few grinds
  • Salt
  • 2 tablespoons sugar
  • 1 cup crème fraiche, Greek yogurt or sour cream
  • About ½ cup grainy or traditional Dijon mustard
  • 8 slices brioche bread or good-quality white bread, crusts cut off
  • 8 slices shredded Gruyere or Swiss cheese, or 8-10 ounces
  • 12 slices mild sliced ham, such as prosciutto cotto, French ham or boiled ham
  • 5-6 tabs butter, about 5 tablespoons
To Serve, optional:
  • Cornichons
  • Onion jam or apricot or raspberry all-fruit preserves

Yield

Serves: 4 to 6

Preparation

In a shallow dish or bowl, whisk up the eggs, half 'n' half, nutmeg, salt, and sugar.

In a small bowl, combine crème fraîche, yogurt or sour cream with mustard and coat one side of the bread and build sandwiches of evenly distributed cheese and ham. Cut sandwiches into 2 triangles. 

Preheat griddle or large nonstick or cast-iron skillet over medium heat. Melt butter, coat sandwiches in egg custard and cook slowly 4 halves, 2 sandwiches at a time on all sides in melted butter to golden and puffed. Keep warm in low oven. Serve with pickles and jam of choice.