Serves: 1

Monte Cristo Hot Sandwich

*Cinnamon Glazed French Toast

  • 2 cups whole milk
  • ½ cup heavy cream or half-and-half (or use more milk)
  • 4 large eggs, plus 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon finely grated lemon zest (optional)
  • ¾ teaspoon ground cardamom
  • Pinch of salt
  • 1 loaf challah bread (about 1 pound), cut into 1 ¼-inch slices
  • 4 to 6 tablespoons unsalted butter, plus more as needed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

French toast recipe courtesy of

Cinnamon Glazed French Toast

  1. In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), ½ teaspoon cardamom and salt.
  2. Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
  3. In a medium bowl, whisk together sugar, cinnamon, and remaining ¼ teaspoon cardamom. Set aside.
  4. Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces of soaked challah in the skillet, making sure not to crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
  5. Sprinkle a little of the cinnamon sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.


  1. Place two slices of cinnamon glazed french toast on a flat surface. Spread jalapeño pepper jam on one slice of bread. Add Black Forest Ham on top.
  2. Top the other slice with Swiss cheese and Honey Maple Glazed Turkey.
  3. In a nonstick pan over medium heat, add butter to melt. Once the butter has been melted, fry on both sides for 2-3 minutes or until golden brown on top & the cheese is melted.

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