slices (1 inch thick) day-old ciabatta or French bread
tablespoons Dijon mustard
oz thinly sliced cooked ham (from deli)
cups shredded mild Cheddar cheese (6 oz)
tablespoons butter or margarine
1In shallow dish, stir milk, Bisquick mix, vanilla and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread about 1 teaspoon mustard in each pocket. Place 1 oz ham and 1/4 cup cheese in each pocket.
2Heat griddle or skillet over medium heat (350°F); melt butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 5 minutes, turning once, until golden brown.
3Cut French toast in half diagonally; sprinkle with powdered sugar.