Ingredients
3 eggs
1½ cups (360 mL) whipping cream
2 Tbsp. (30 mL) butter
8 slices sourdough or white country bread
2 tsp. (10 mL) Dijon mustard
4 to 6 oz. (113 to 170 g) sliced Gruyère cheese
4 to 8 slices Black Forest ham

Instructions
Preheat the oven to 400°F (200°C).
Whisk the eggs and cream in a bowl.
Melt the butter in a frying pan over medium heat.
Dip both sides of each slice of bread in the egg and cream mixture and lightly fry until golden. Turn and fry the other side. Remove from heat.
Spread 4 slices of the slightly cooled French toast with the mustard, followed by a layer of cheese, then ham, and ending with another layer of cheese. Top with the remaining slices of bread. The assembled sandwiches can be held at room temperature for up to 2 hours.
Place the sandwiches in the oven until the cheese melts, about 5 to 8 minutes. Remove from the oven, cut diagonally, and serve, preferably accompanied by Sautéed Apples (see below).

Sautéed Apples
2 Tbsp. (30 mL) unsalted butter
2 Golden Delicious or Spy apples, peeled, cored, halved, and cut into 10 pieces each
1 Tbsp. (15 mL) Calvados (optional)
large pinch of ground cinnamon (optional)

Melt the butter in a frying pan over medium heat. Add the apple slices and sauté, stirring often, until tender. Off the heat, add the Calvados, if using. Return to the heat and gently toss the apples until the alcohol evaporates. Sprinkle with cinnamon.
This can be prepared ahead and heated in the oven with the French Toast.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.


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