| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- Unsalted butter, for griddling
- 12 slices Texas toast
- French Toast Custard, recipe follows
- 18 slices Swiss cheese
- 18 ounces shaved ham
- 16 ounces premade pancake batter
- Strawberry-Rhubarb Syrup, recipe follows
- 6 large eggs
- 1 cup sugar
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 4 ounces fresh strawberries, stemmed and quartered
- 4 ounces fresh rhubarb, large dice
- 1/2 cup sugar
- 2 ounces maple syrup
Instructions
- Preheat a griddle and deep fryer to 350 degrees F.
- Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
- Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
- Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1150 |
| Total Fat | 51 g |
| Saturated Fat | 25 g |
| Carbohydrates | 117 g |
| Dietary Fiber | 4 g |
| Sugar | 63 g |
| Protein | 55 g |
| Cholesterol | 373 mg |
| Sodium | 1739 mg |
Reviews
I made this last night for my family and they all loved it. They all said it was a keeper and would it eat for breakfast, lunch, or diner. It was delicious!!