French Toast Grilled Cheese With Lemon Raspberry Jam
Lemon Raspberry Jam:
2 cups Raspberries
1/2 cup Granulated sugar
1 tbsp Fresh thyme
1 Lemon, juiced
French Toast Grilled Cheese:
8 slices Challah or brioche bread, 1-inch thick slices
8 Ham slices
4 Swiss cheese slices
4 Gruyere cheese slices
4 tbsp Dijon mustard
4 Large eggs
1/3 cup Whole milk
1/4 tsp Nutmeg
2 tbsp Unsalted butter
Kosher salt, to taste
Confectioner's sugar, for dusting

For the Raspberry Jam:

In a small saucepan add the raspberries and sugar and place over medium heat. Mash the berries using a potato masher to break down. Stir in the lemon juice and thyme. Allow the berries to come to a simmer. Simmer for 4 to 5 minutes until the jam has thickened, then remove from the heat and set aside to thicken and cool.

For the French Toast Grilled Cheese:

Build the sandwiches, spread 1 to 2 tablespoons raspberry jam on four slices of bread and 1 tablespoon Dijon mustard on the other four pieces of bread. Place a piece of swiss cheese on top of the raspberry jam and a piece of gruyere cheese on top of the Dijon mustard. Place 2 pieces of ham on each sandwich and press the two halves together (be sure to press with a little bit of weight to help seal the sandwiches).

In a baking dish whisk together the eggs, milk and nutmeg until very well combined. Season with salt.

Heat a cast iron griddle with 2 tablespoons butter over medium-low heat. Dip two sandwiches carefully into the egg mixture and place into the pan. Allow to cook until golden brown on each side, about 2 minutes per side. Remove to a plate, wipe out the skillet and repeat with the remaining two sandwiches.

Slice and serve warm dusted with confectioners’ sugar.


Prep Time: 25 minutes

Cook Time: 35 minutes