Asiago and Oregano French Toast with Ham and Asparagus
This savory Asiago and oregano French toast is layered with ham and fresh asparagus, then topped with a creamy herb sauce. Perfect for spring brunch, Easter, or weekend entertaining.
- Prep Time: 20 MINS + OVERNIGHT
- Cook Time: 20
- Total Time: 0 hours
- Yield: 4 SERVINGS 1x
- Category: BRUNCH
- Method: STOVETOP
- Cuisine: American
Ingredients
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1 quart heavy whipping cream
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¼ cup chopped fresh oregano (plus more for garnish)
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8 thick slices white bread
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4 large eggs
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½ cup all-purpose flour
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2 teaspoons salt, divided
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1 teaspoon ground black pepper, divided
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1 tablespoon cornstarch
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1 tablespoon water
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1 cup grated Asiago cheese (plus more for garnish)
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2 tablespoons butter
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1 tablespoon olive oil
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1 pound asparagus, trimmed
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½ teaspoon garlic salt
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4 large slices spiral-cut ham, cut in quarters
Instructions
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In a medium bowl, combine heavy cream and chopped oregano. Cover and refrigerate overnight to infuse (or gently warm and steep for 20 minutes if short on time).
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In a large bowl, whisk eggs, flour, 1 teaspoon salt, and ½ teaspoon pepper. Slowly whisk in the infused cream until smooth.
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In a small bowl, stir together cornstarch and water. Whisk into the custard mixture.
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Dip each slice of bread into the custard, allowing it to soak well on both sides.
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Heat olive oil in a skillet over medium heat. Add asparagus and sprinkle with garlic salt. Cook 4–5 minutes until tender-crisp. Remove and set aside. Warm ham slices in the same pan.
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Melt butter in a large skillet over medium heat. Cook soaked bread slices 3–4 minutes per side until golden brown and cooked through.
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Layer one slice of French toast with ham, asparagus, and Asiago cheese. Top with another slice if desired. Garnish with extra cheese and fresh oregano. Serve warm.
Notes
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For deeper flavor, let the cream infuse overnight.
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Substitute Parmesan or Gruyère for Asiago if preferred.
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Add a fried egg on top for an elevated brunch presentation.