This can be enjoyed for breakfast, brunch or lunch.

2/3 cup Fresh Liquid Whole Egg - Easy Eggs
2/3 cups milk
1 tsp dried basil
1/4 tsp pepper
pinch salt
8 slices Italian bread
1 tbsp Dijon mustard
4 oz Fontina or swiss cheese, thinly sliced
2 tsp butter

In large shallow dish, whisk together Fresh Liquid Whole Egg - Easy Eggs, milk, basil, pepper and salt; set aside.
Spread 4 of the bread slices with mustard, top with cheese.
Sandwich with remaining bread.
Dip into egg mixture, turning to soak well.
In large non-stick skillet, melt butter over medium heat.
Cook sandwiches, turning once, for about 5 minutes or until browned and cheese is melted.
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This french toast has a great texture
and excellent full-body custard flavor.

The honey adds something special to this recipe
and the resting and soaking on a rack
and baking as the final step is just what it needs.

Try it with stale cinnamon swirl bread
which turns out perfect and slightly crunchy
with a soft center. A wonderful treat and oh so delicious!

Prep Time: 10 minutes
Cook Time: 24 minutes
Makes: 4 Servings

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf,
brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with powdered sugar, maple syrup, whipped cream or fruit.
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