Monte Cristo Stuffed French Toast with Strawberry Syrup

 

12

slices French bread, 1/2 inch thick

1/4

lb shaved or very thinly sliced cooked ham

3

slices (3/4 oz each) Gruyère or Swiss cheese, cut in half

3

eggs

1/2

cup milk

2

tablespoons granulated sugar

1

tablespoon butter or margarine

Powdered sugar, if desired

3/4

cup strawberry syrup

• 1 Top 6 slices of the bread evenly with ham and cheese, folding to fit. Top with remaining bread slices.
• 2 In small bowl, beat eggs, milk and granulated sugar with fork or wire whisk until well mixed; pour into shallow bowl.
• 3 In 12-inch nonstick skillet, heat butter over medium-low heat. Dip each side of each sandwich in egg mixture, allowing time for bread to soak up mixture. Add sandwiches to skillet. Cover; cook 2 to 3 minutes on each side or until golden brown. Sprinkle with powdered sugar. Serve with syrup.