Ingredients
2 tablespoons unsalted butter, softened, for brushing
6 large eggs, lightly beaten
1 1/4 cups whole milk
Coarse salt and freshly ground white pepper
1/2 cup cranberry sauce, coarsely chopped if chunky
8 3/4-inch-thick slices white bread, such as Pullman
12 ounces thinly sliced roast turkey
4 ounces extra-sharp cheddar, grated
Preparation
Preheat oven to 400 degrees. Line a baking sheet with a nonstick baking mat; brush with butter. In a 9-by-13-inch baking dish, whisk together eggs and milk. Season with salt and pepper.
Spread cranberry sauce on 4 slices of bread. Top with turkey; season with salt and pepper. Sprinkle cheese evenly over turkey. Top with remaining bread slices. Carefully transfer sandwiches to egg mixture and soak, pressing lightly with a spatula, 1 minute a side.
Transfer to baking sheet; bake 15 minutes. Flip and bake 7 minutes more. Let rest 5 minutes before serving.
