Ham and Cheese Stuffed French Toast With Warm Apricot Syrup

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready In: 45 Minutes

Servings: 6

I found this yummy recipe in a November 1987 issue of Bon Appetit in a Fall Family Meals article. It was included as part of a New Orleans Brunch for Six Menu. Soaking time for bread is not included in prep time.

Ingredients:

12 slices firm coarse textured white bread (1 inch thick)

3 cups extra-rich milk

3 eggs, beaten to blend

3 tablespoons sugar

3 tablespoons brandy or 3 tablespoons bourbon

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

1 teaspoon fresh ground pepper

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

12 slices sharp cheddar cheese, preferably white (1 ounce each)

6 slices baked ham (2 ounces each)

4 tablespoons unsalted butter (1/2 stick)

4 tablespoons vegetable oil (or more)

powdered sugar

1 (12 ounce) jar apricot preserves, larger pieces of fruit cut up

3 tablespoons brandy or 3 tablespoons bourbon

2 tablespoons superfine sugar

1 1/2 tablespoons fresh lemon juice

1 tablespoon water

1/4 teaspoon grated lemon peel

Directions:

1. For French Toast.
2. Dry bread slices at room temperature on wire rack for 1 hour.
3. Whisk next 9 ingredients (Milk through nutmeg) in large bowl until smooth.
4. Pour batter into 2 large rectangular baking dishes.
5. Arrange 6 bread slices in each dish; let stand until batter is absorbed, at least 1 hour; do not turn bread over. (Can be prepared 1 day ahead, covered and refrigerated.).
6. Cut cheese and ham slices to fit bread.
7. Set 6 cheese slices on 6 bread slices;top with ham; cover with remaining cheese.
8. Using spatula, place remaining bread dry side down atop ham.
9. Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy skillets over medium heat.
10. Place 3 sandwiches in each skillet and fry until outsides are crisp and golden brown and cheese has melted, adding more oil if necessary, about 5 minutes per side.
11. Transfer to platter and dust with powdered sugar. Serve immediately with warm syrup.
12. For Warm Apricot Syrup:.
13. Cook all ingredients in heavy small saucepan over low heat until preserves are melted and flavors blended, stirring occasionally, about 5 minutes.

By RecipeOfHealth.com