Make this tonight: Monte Cristo Stacks


It’s no secret that we’re pretty obsessed with breakfast for breakfast, lunch, and dinner. We recently rounded up five unreal recipes from bloggers for an outstanding Easter brunch — but this was one we couldn’t wait until next weekend to try out. This recipe just serves two, so it’s not quite crowd-friendly, but is still perfect for you and your Sunday morning snuggle buddy — or just maybe you, because you’re hungover and why not?

Monte Cristo Stacks

Courtesy of Sarah Bramley (@devour_blog) of Devour

For the French toast:

4 slices thick-cut whole wheat bread

2 eggs

¼ cup milk


Pinch of salt

¼ teaspoon ground cinnamon

For the apples:

1 Granny Smith apple, sliced into ⅛-inch slices

1 teaspoon butter

1 tablespoon sugar

¼ teaspoon ground cinnamon

½ teaspoon fresh lemon juice

For the stacks:

4 slices cooked bacon

¼ cup (4 tablespoons) grated Gouda, or other strong white cheese

Maple syrup, for serving (optional)


Make the French toast:

Preheat a frying pan over medium heat and oil the pan (or spray with cooking spray). In a shallow dish, beat egg with milk, salt and cinnamon. Dip both sides of bread slices in egg mixture. Cook in frying pan until golden brown, about 1-2 minutes per side.

Make the apples:

In a small frying pan or sauté pan, melt the butter over medium heat. Add the apples, sugar, cinnamon and lemon juice and cook until the apples are soft and the sugar begins to caramelize, about 2-3 minutes.

Make the stacks:

Turn on the broiler in your oven. Place two pieces of the cooked French toast on a baking sheet or ovenproof dish. Top each piece with 2 slices of bacon and 2 tablespoons of the grated Gouda. Place under broiler until the cheese melts, watching carefully because they will go from perfect to burnt in seconds flat! Remove from oven.


Transfer the toast-cheese-bacon pieces to two plates. Top each with an additional slice of French toast. Spoon half of the sautéed apples over each stack. Serve immediately with maple syrup.

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September 21, 2017 | 6:45 AM