Egg Nog French Toast Sandwiches
For the finicky kids who won’t eat anything, try substituting peanut butter for the cream cheese, and their favorite jelly for the grape jam. What kid won’t eat peanut butter and jelly?
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- french bread loaf, day old
- 8 oz
- whipped cream cheese
- 6 oz
- cooked ham, thinly sliced
- 8 oz
- jar grape jam, divided
- 2 Tbsp
- 3 c
- corn flakes cereal, lightly crushed
- 1/2 c
- almonds, finely chopped
- 2 c
- egg nog
- eggs, beaten
- 1/4 c
- granulated sugar
- 2 tsp
- ground cinnamon
- 2 1/2 tsp
- freshly grated nutmeg
- 1 tsp
- pumpkin pie spices
- 2 tsp
- vanilla extract
- 1 tsp
- almond extract
- 1/4 c
- southern comfort whiskey or amaretto liquor (optional)
Slice loaf into slices about 1 inch thick; you will need an even number of slices for the sandwiches.
Spread cheese on one side of each slice of bread.
Over the cheese side of the bread, top half of the slices with 1 ounce of ham and top the other half with about 1-2 teaspoons of jam; spread toppings to within 1/2 inch of the edge of the bread, leaving a rim of cheese around the edge of the slice to “glue” sandwiches together.
With cheese side of slices facing each other, place each jam covered bread slice over a ham covered slice, pressing gently around edges to seal together.
Place sandwiches in shallow baking dish in one layer; place in refrigerator to chill while you prepare the batter. This helps bond the sandwiches together.
In medium mixing bowl, whisk together all batter mixture ingredients.
Pour mixture over sandwiches in baking dish; cover with plastic wrap. If sandwiches float, weight them down with a plastic/aluminum plate filled with a stick or two of butter on top of the plastic wrap.
The next morning, preheat oven to 350 degrees F.
Spray cookie sheet with non-stick spray.
In shallow pan, combine corn flakes and nuts.
Dredge each sandwich in corn flakes and nuts mixture and return to cookie sheet. Refrigerate for 10 minutes to allow the crust to adhere to the sandwich.
Preheat large griddle or skillet over medium low heat; add butter to melt.
Remove sandwiches from refrigerator and place on hot griddle.
Cook sandwiches 2 minutes on each side and place on prepared cookie sheet. You just want to crisp up the outsides of sandwiches, but the insides will still be moist.
Once all sandwiches are grilled, transfer cookie sheet to oven and bake for 15 minutes.
While sandwiches are baking, pour remaining jam in microwave safe bowl and heat for 1 to 2 minutes until jam liquefies; pour into individual dipping cups for serving with toast.
Serve sandwiches warm with jam dipping sauce.
Substitute your favorite dry crusty bread for the French bread. Some good substitutes include bolillo, brioche, challah, ciabatta, croissant, English muffins, Italian, Hawaiian, raisin, rye, sourdough, and whole wheat breads. Leftover dinner rolls work well, too. If using a soft bread, dry it out a little first so it can soak up the rich batter better. Bake sliced bread at 250 degrees for 10 to 20 minutes until crusty.