- 4 eggs, at room temperature
- ¾ cup milk
- 25g (1/3 cup) finely grated parmesan cheese
- Salt and pepper
- 8 slices sourdough bread
- ¼ cup (80g) cranberry jelly
- 4 slices (60g each) leftover Christmas ham
- 150g leftover camembert, sliced
- 2 tablespoons seeded mustard
- Butter, for greasing
- Extra seeded mustard, to serve
- Cornichons, to serve
| - Preheat oven to 120°C fan forced. Whisk eggs, milk, parmesan, salt and pepper together in a shallow dish.
- Spread one side of half the bread slices with cranberry jelly and top with ham and camembert. Spread remaining bread with mustard and sandwich together.
- Grease a large non-stick frying pan with butter and melt over medium heat. Dip 2 sandwiches into the egg mixture for about 15 seconds each side.
- Add to pan and cook for 2-3 minutes each side or until golden brown. Transfer to an oven tray in the oven to keep warm. Repeat with remaining butter, egg mixture and sandwiches.
- Slice French toast in half and serve with extra mustard and cornichons.
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