Ham and Provolone Stuffed French Toast
Description
Made with eggnog instead of milk for a festive twist. Creamy, spiced, and perfect for the holiday season with powdered sugar or nutmeg.
Ingredients
- 4 slices sargento® sliced reduced sodium provolone cheese
- 2 ounces thinly sliced deli honey baked ham
- 4 slices lower sodium rye or millet bread
- 1/4 cup milk
- 1 large egg, beaten
- 1/8 teaspoon ground nutmeg 2 teaspoons unsalted butter 1/4 cup pure maple syrup
Directions
- Layer cheese and ham over 2 slices bread; top with remaining bread.
- Beat together milk, egg and nutmeg in a pie plate or shallow dish. Melt butter in a large nonstick skillet over medium heat. Dip each sandwich in milk mixture, turning to coat. Let stand 30 seconds per side to soak up milk mixture.
- Melt butter in a large nonstick skillet over medium heat. Add sandwiches; cook 3 minutes per side or until golden brown and cheese is melted. Serve with syrup.
