STUFFED FRENCH TOAST


STUFFED FRENCH TOAST

24 slices Italian bread, 3/4-inches thick
12 thin slices cooked ham
12 thin slices cooked turkey
2 pears, peeled, cored and sliced thin
12 thin cut slices Havarti cheese
4 lg eggs, beaten
1 cup milk
1/4 tsp ground cinnamon or nutmeg

Cranberry Pear Sauce, if desired
1 1/2 cups cranberry juice cocktail
2 Tbs cornstarch
1 Tbs brown sugar
1 tsp finely shredded orange peel
1/8 tsp ground cinnamon
1 drop red food coloring, if desired
2 pears, peeled, cored and chopped


Arrange 12 slices bread on bottom of a greased rectangular baking dish.
Top each with a slice of ham, turkey, a few pear slices and a cheese slice. You can cut or fold the meats and cheese to fit.
Top with the remaining bread slices.
Combine eggs, milk, and spice, mix well. pour evenly as possible over sandwiches in dish. Press each down a bit with the bak of a spoon to help absorb liquid.Cover with plastic wrap and refrigerate 8 to 24 hours.
Bake, uncovered, in a 350 degree oven for 30-35 minutes or till top is lightly browned. Let rest 10 minutes before serving. Serve with Sauce, if desired.

If you want to serve with Cranberry Pear Sauce: Combine all ingredients in a saucepan. Cook and stir over medium heat till thickened and bubbly. Turn burner to low and stir in the diced pears. Cook and stir 2 minutes more.