This recipe is taken from the 1987 Milk Calendar. We've combined two great favourites, french toast and a grilled cheese sandwich, to make a double hit.
- Prep: 10 min
- Cooking: 10 min
- 8 slices whole-wheat bread
- 1/3 cup (80 mL) butter softened
- 1 tbsp (15 mL) Dijon mustard
- 6 oz (180 g) Canadian Medium Cheddar cheese thinly sliced
- 2 eggs
- 3/4 cup (180 mL) Milk
- 1/4 cup (60 mL) butter
Combine mustard and butter and lightly spread on each slice of bread. Make sandwiches with the cheese slices. Press bread together firmly.
Beat eggs with milk in a large dish and dip sandwiches into the mixture. Allow bread to soak up mixture.
Heat butter in a large skillet (sandwiches may have to be cooked in batches) and cook sandwiches until well browned on both sides and cheese is melting in the centre. Serve hot.
Top 5 Nutrients
|Calcium:||42 % / 462 mg|
|Vitamin A:||44 %|
|Vitamin B12:||40 %|