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Stuffed French Toast

Everton.Stonehead's picture
Ingredients
  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)
  Beaten eggs 4
  Milk 1 Cup (16 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  Cranberry pear sauce 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday
Cook Time: 
30 Minutes

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