Ham And Cheese French Toast
|Thick white bread slices||12 , crusts removed (Firm, 1 Inch Thick, Coarse Textured)|
|Whole milk||3 Cup (48 tbs)|
|Eggs||3 , beaten|
|Grated lemon peel||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Freshly ground pepper||1 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Sharp cheddar cheese slices||12 Ounce (Preferably White, 12 Slices, 1 Ounce Each)|
|Baked ham slices||12 Ounce (6 Slices, 2 Ounce Each)|
|Unsalted butter||4 Tablespoon|
|Vegetable oil||4 Tablespoon (Or More)|
|Powdered sugar||1 Tablespoon|
|Apricot syrup||1⁄4 Cup (4 tbs), warm|
Dry bread slices at room temperature on wire rack for 1 hour.
Whisk next 9 ingredients 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.
Dust with powdered sugar.
Garnish with watercress.
Serve immediately with syrup.