Instructions: Cut 3-inch slit in side of each slice of bread almost to bottom of slice to form a pocket; place 2 half slices of cheese inside each pocket. Place 1/2 ounce ham between slices of cheese.

Combine eggs and milk in medium bowl; beat well. Pour into pie pan. Dip both sides of stuffed bread in egg mixture.

Melt butter in 12-inch skillet over medium-high heat until sizzling; place bread slices in skillet. Cook, turning once, until bread is lightly browned (4 to 8 minutes).

Sprinkle toast with powdered sugar. Serve with syrup, if desired.

This recipe yields 8 servings.

Description: "Serve this variation of French toast for Easter brunch."

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