Name: Monte Cristo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: Unsalted butter, for griddling; 12 slices Texas toast; French Toast Custard, recipe follows; 18 slices Swiss cheese; 18 ounces shaved ham; 16 ounces premade pancake batter; Strawberry-Rhubarb Syrup, recipe follows; 6 large eggs; 1 cup sugar; 3/4 cup milk; 1 tablespoon vanilla extract; 4 ounces fresh strawberries, stemmed and quartered; 4 ounces fresh rhubarb, large dice; 1/2 cup sugar; 2 ounces maple syrup

Directions

Preheat a griddle and deep fryer to 350 degrees F.
Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.

French Toast Custard:

Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.

Strawberry Rhubarb Syrup:

Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Storm Castle Cafe, Bozeman, MT

Monte Cristo

Ingredients

French Toast Custard:

Strawberry Rhubarb Syrup:

Directions

French Toast Custard:

Strawberry Rhubarb Syrup:

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