1 tablespoon sugar
Pinch each of salt and grated cinnamon
Butter for the pan
4 thick slices brioche
12 very thin ham slices
1 cup finely grated Gruyere cheese
Raspberry or strawberry jam for dipping
Make French toast: In a medium shallow bowl, whisk together eggs, milk, sugar, salt and cinnamon.
In nonstick skillet set over medium heat, melt enough butter just to coat the bottom of pan. Dip a slice of brioche into egg mixture and let it rest for about 15 seconds on each side before transferring it to hot pan. Cook for about two minutes per side until golden brown on both sides. Transfer to a wire rack and repeat with remaining bread slices.
Spread each slice of warm French toast with as much Dijon mustard as you’d like. Top each piece with three pieces of ham and sprinkle with Gruyere. Place on baking sheet.
Broil for about two minutes until ham is toasted and cheese is bubbling and melted. Keep an eye on the sandwiches as they can quickly burn.
Serve warm with jam on the side for dipping.
— Adapted from “Joy the Baker Over Easy” by Joy Wilson (Clarkson Potter, March 2017, $27.50)