Stuffed French Toast
|Italian bread slices||24 (About 3 Inches In Diameter, 3/4-Inch-Thick Pieces)|
|Thin cooked ham slices||12|
|Thin cooked turkey slices||12|
|Pears||2 Medium, peeled, cored, and thinly sliced|
|Provolone cheese slices||12 (Thin)|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Cranberry pear sauce||1 Cup (16 tbs)|
1. Arrange half of the bread slices in the bottom of a greased 3-quart rectangular baking dish. Top each bread slice in dish with a slice of ham, a slice of turkey, some of the pears, and a slice of cheese (cut and/or fold meat and cheese as necessary to fit on bread slices). Top with remaining bread.
2. Combine eggs, milk, and nutmeg; slowly and evenly pour over sandwiches in dish. Press sandwiches down lightly with back of spoon so they absorb liquid. Cover with plastic wrap. Chill for 6 to 24 hours. Bake, uncovered, in a 350° oven about 30 minutes or till top is lightly browned. Let stand 10 minutes before serving. Serve with warm Cranberry-Pear Sauce. If desired, garnish with shredded orange peel.