Ham and Cheese Stuffed French Toast With Warm Apricot Syrup

"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."
 
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Ready In:
45mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • For French Toast.
  • Dry bread slices at room temperature on wire rack for 1 hour.
  • Whisk next 9 ingredients (Milk through nutmeg) in large bowl until smooth.
  • Pour batter into 2 large rectangular baking dishes.
  • 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.).
  • Cut cheese and ham slices to fit bread.
  • Set 6 cheese slices on 6 bread slices;top with ham; cover with remaining cheese.
  • Using spatula, place remaining bread dry side down atop ham.
  • Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy skillets over medium heat.
  • 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.
  • Transfer to platter and dust with powdered sugar. Serve immediately with warm syrup.
  • For Warm Apricot Syrup:.
  • Cook all ingredients in heavy small saucepan over low heat until preserves are melted and flavors blended, stirring occasionally, about 5 minutes.

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