1. For French Toast. 2. Dry bread slices at room temperature on wire rack for 1 hour. 3. Whisk next 9 ingredients (Milk through nutmeg) in large bowl until smooth. 4. Pour batter into 2 large rectangular baking dishes. 5. 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.). 6. Cut cheese and ham slices to fit bread. 7. Set 6 cheese slices on 6 bread slices;top with ham; cover with remaining cheese. 8. Using spatula, place remaining bread dry side down atop ham. 9. Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy skillets over medium heat. 10. 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. 11. Transfer to platter and dust with powdered sugar. Serve immediately with warm syrup. 12. For Warm Apricot Syrup:. 13. Cook all ingredients in heavy small saucepan over low heat until preserves are melted and flavors blended, stirring occasionally, about 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
