Stuffed French Toast


1 (16-ounce) French bread loaf, cut into 18 slices

1 pound thinly sliced cooked ham, diced

9 (3/4-ounce) Swiss cheese slices

6 large eggs

1-1/2 cups milk

2 tablespons orange juice

1 teaspoon vanilla extract

1/4 cup butter or margarine

Grape (or your favorite) jelly

1/4 cup powdered sugar


Place 9 bread slices in a single layer in a lightly greased 13x9 baking dish. Top evenly with ham, cheese, and remaining bread slices (as in sandwiches).

Whisk together eggs and next 3 ingredients and pour over bread slices. Lift the bottom layers of bread, making certain the egg mixture is evenly distributed underneath the bottom layers. Let stand 10 minutes.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add half of Stuffed French Toast and cook 1 to 2 minutes on each side. Place on a lightly greased 15x10-inch jellyroll pan. Repeat procedure with remaining butter and French toast.

Bake at 375 degrees for 20 to 25 minutes or until golden. Spread thin layer of grape jelly over top of bread and sprinkle with powdered sugar. Serve immediately.

Serves 9