French Toast and Canadian Bacon Sandwiches

Ingredients

• 8 tablespoons plus 3 tablespoons butter
• Eight to ten 1/4-inch-thick slices Canadian bacon
• 12 large eggs
• 1 cup whole milk
• Salt and cayenne pepper to taste
• 8 to 10 slices white loaf bread, crusts removed
• Maple syrup

Directions

1. Warm a large skillet over moderate heat and melt the 3 tablespoons of butter. Slide in the Canadian bacon and cook it until lightly browned, about 2 minutes per side, then move it to a plate and keep it warm.
2. In a shallow bowl, beat 6 of the eggs with the milk, salt, and cayenne until the mixture is smooth and combined. In a separate bowl, whisk the remaining 6 eggs until they turn foamy.
3. Slice the bread on the diagonal into halves. Dip each piece briefly into the milk and egg mixture, then use a couple of forks or large spoons to turn it gently in the foamy eggs so both sides are covered. As each piece is coated, set it on a plate.
4. Set a large skillet over moderate heat and melt about 1/3 of the stick of butter. Add about 1/3 of the prepared bread and cook until golden, about 3 minutes per side, then lift the toast out with a spatula and place it on a plate. Continue the same way with the rest of the butter and coated bread.
5. Trim the Canadian bacon into triangles that roughly match the toast. Build the sandwiches on a warmed large platter, then spoon maple syrup generously over the top.