French Toast is good by itself. Make breakfast even more interesting by making French toast a sandwich.
9 large eggs, divided
1/2 c. whole milk
1 tbsp. granulated sugar
Pinch freshly grated nutmeg
3 tbsp. butter
4 slices Nature’s Own Perfectly Crafted Brioche Style bread
2 tbsp. heavy cream
1 grated Gruyère or Swiss
4 thin slices deli ham
Warm maple syrup, for serving
Make the French toast: In a medium shallow bowl, whisk together 3 eggs, milk, sugar, nutmeg, and a large pinch of salt.
In a nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches of two, dip both sides of brioche in egg mixture a few times to let bread absorb the liquid. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a wire rack set over a rimmed baking sheet, then repeat with another tablespoon of butter and remaining bread slices.
In a small bowl beat the remaining 6 eggs and heavy cream together. Season generously with salt and pepper. Wipe out the skillet and return to medium heat. Melt 1 tablespoon butter. Pour about half the eggs into the skillet. Let sit about 1 minute. Fold the sides of the egg into the middle to approximately the same shape and size of the French toast. Remove from pan and repeat with remaining butter and egg.
Preheat the oven to broil. Top 2 pieces of French toast with ham and sprinkle the cheese over the other 2 pieces. Broil until the cheese is bubbly and melted, about 3 minutes. Remove from oven and top with egg. Sandwich with the ham slices. Drizzle with maple syrup and serve warm.