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.
Raspberry Habanero Dipping Sauce
- 11/4 Cups raspberry purée, strained
- 2 Tablespoons mayonnaise
- 2 Tablespoons habanero hot sauce
French Toast Batter
- 6 eggs, beaten
- 1/4 Cup granulated sugar
- 11/2 Cups half-and-half
- 1 Tablespoon vanilla extract
- 6 Tablespoons Amaretto (optional)
- 12 Slices cinnamon raisin bread
- 6 Slices honey baked ham, sliced thin
- 1/4 Cup honey mustard
- 6 Slices baby Swiss cheese