Eating My Sammie with a Fork!

About once or twice a month - I think it's easy and fun to have breakfast for supper!

This recipe if from Rachael Ray's Open House cookbook - this is a one of my favorites of hers! Lots of great recipes that are dressed up and down!

I wish that I had been able to find challah bread - I live in rural OK and we just don't have the access that I would like. I know that this recipe would have been so much better with a firm bread.

As it was - I had potato bread - it was still pretty yummy! I love the mix of sugary french toast and smoked cheddar/baked ham!

Hubby was quick to point out - that while he really liked it - a little Monte Cristo goes a long way!

One the day that we made it - the kids were not really receptive to eating it - they all said it was gross...but the next day when I re-heated the left over sammies...they were all over them.
I think this had a lot of do with the fact that they were a little soggy...due to the potato bread - which firmed up in the fridge.

This is a definite 5 spooner as far as left overs are concerned!!

Morning Monte Cristos
Rachael Ray - Open House Cookbook

Morning Monte Cristos

1 recipe Pain Perdu batter (recipe below)
10 slices firm white toasting bread, crusts trimmed
5 tsp all fruit apricot jam
10 slices Golden Delicious apple
5 slices baked ham
5 slices smoked cheddar
Butter, for frying
Powdered Sugar, for topping

Pour 1/8 inch batter into a 9 X 13-inch baking dish. Spread 5 slices of bread with 1 teaspoon apricot jam each and set them, jam side up, in dish. Top each with 2 thin slices of apples, a slice of ham folded to fit the bread, and a think layer of smoked cheddar cheese. Top remaining 5 slices bread and pour the rest of the batter over the tops of the sandwiches. Lift sandwiches out of batter and transfer to a dish to keep break from getting to soggy. Fry sandwiches in a lightly greased nonstick skillet over medium heat until golden on each side, adding a little butter to pan as needed. Keep sandwiches in a low=temperature oven till all are completed. Cut sandwiches in half diagonally and arrange on platter. Sprinkle with a touch of powdered sugar and serve warm.

Pain Perdu: Lost Bread
Rachael Ray - Open House Cookbook

This is a great recipe for using up stale bread. The batter is soaked up nicely and brings the bread back to something that is not only edible - but also fabulous!

Ingredients:

2 eggs
1 cup sugar
1 Tbsp cornstarch
2 or 3 drops of vanilla extract
1 cup milk
2 or 3 pinches ground nutmeg

Beat eggs 2 to 3 minutes with an electric mixer.
Add the sugar and continue to beat. Add cornstarch and vanilla and beat in.
When well mixed add in milk and nutmeg and mix well again.
Pour batter into pie dish.
Heat a grill or skillet over medium heat.
Rub grill with a touch of butter - dip stale bread in batter and coat each side well.
Cook slices until golden brown on each side and serve with a sprinkle of powered sugar or warm maple syrup.