Apple Cheddar and Ham Baked French Toast Stacks

Stuffed with apple butter, ham and Balderson Aged 1 Year Cheddar Cheese Slices, this decadent French toast is baked, then stacked with sautéed apples and extra cheddar on top. It’s sweet, savoury and so delicious for weekend brunches or a holiday breakfast.




Sautéed Apples:

  1. In a large skillet set over medium heat, melt butter. Cook apples, cinnamon and nutmeg for 5 to 8 minutes or until slightly softened. Stir in brown sugar, maple syrup and vinegar; cook for 2 to 3 minutes or until apples are tender. Set aside.

French Toast Stacks:

  1. Preheat oven to 425°F (220°C). In shallow bowl, whisk together eggs, milk, cream, sugar, vanilla and salt; set aside.
  2. Spread apple butter over 4 slices of bread; layer 1 slice cheese, 2 ham slices, then another slice of cheese over each buttered slice of bread. Cap with remaining bread.
  3. Dip both sides of each ham and cheese sandwich in egg mixture. Melt 1 tbsp (15 mL) butter in large skillet set over medium heat; cook French toast in batches, for 2 to 3 minutes per side or until golden brown, adding remaining butter to pan as needed.
  4. Place stuffed French toasted on parchment paper lined baking sheet. Top evenly with sautéed apples and remaining cheese slices. Bake for 2 to 3 minutes or until heated through and cheese melts.
  5. In small bowl, whisk together sour cream and maple syrup. Serve French toast stacks with dollop of maple sour cream.


  • Substitute egg bread or sourdough bread for challah if desired.
  • Day-old bread slices work best for French toast because they absorb the egg custard without getting soggy. If bread is fresh, toast slightly and let cool completely before using.
  • Substitute apricot jam or cranberry sauce for apple butter if desired.



Sautéed Apples:

  • 2 tbsp (30 mL) butter
  • 2 apples, cored, peeled and cut into 1/2-inch (1 cm) thick slices
  • 1/4 tsp (1mL) ground cinnamon
  • Pinch ground nutmeg
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tbsp (30 mL) maple syrup
  • 4 tsp (20 mL) cider vinegar

French Toast Stacks:

  • 3 eggs, beaten
  • 1/3 cup (75 mL) 2% milk
  • 1/3 cup (75 mL) 35% heavy cream
  • 1 tsp (5 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) apple butter
  • 8 slices day-old challah bread (1/2-inch/1 cm thick slices)
  • 12 Balderson Aged 1 Year Cheddar Cheese Slices, divided
  • 8 slices ham
  • 3 tbsp (45 mL) butter, divided
  • 3/4 cup (175 mL) sour cream
  • 1/4 cup (60 mL) maple syrup

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