French-toasted California raisin bread sandwich served with hot raspberry-habanero dipping sauce
Raspberry Habanero Dipping Sauce
- 1 1/4 cups raspberry purée, strained
- 2 tablespoons mayonnaise
- 2 tablespoons habanero hot sauce
French Toast Batter
- 6 eggs, beaten
- 1/4 cup granulated sugar
- 1 1/2 cups half-and-half
- 1 tablespoon vanilla extract
- 6 tablespoons Amaretto (optional)
- 12 slice cinnamon raisin bread
- 6 slice honey baked ham, sliced thin
- 1/4 cup honey mustard
- 6 slice baby Swiss cheese
Mix ingredients for the Raspberry Sauce all together. Set aside. For batter, beat eggs with sugar until light and fluffy. Slowly add half-and-half, stirring gently. Then stir in vanilla and Amaretto. Refrigerate until ready to use.
Spread 1 teaspoon honey mustard on one side of each slice of bread. Top 6 pieces with a slice of cheese. Then, top remaining 6 pieces of bread with 1 slice ham. Turn and stack pieces with ham and cheese sides together to make 6 sandwiches.
When ready to serve, dip each sandwich in batter and turn to coat all over. Allow excess batter to drain back into bowl. Grill sandwiches on a hot griddle brushed with clarified butter, turning once, until lightly browned on both sides. Cut into thirds; sprinkle with powdered sugar. Serve dipping sauce on the side.
Nutrition Facts Per Serving
Calories 520 (43% from fat); Total Fat 25g (sat 11g, mono 7g, poly 2g, trans 0g ); Cholesterol 275mg; Protein 21g; Carbohydrate 50g; (Dietary Fiber 3g; Sugars 25g; ); Iron 3mg; Sodium 840mg; Calcium 293mg; Potassium 410mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.