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1
Preheat a griddle.
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2
Lay 4 slices of challah on a work surface.
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3
Spread each evenly with a generous amount of the Cranberry Spread.
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4
Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere.
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5
In a small bowl, add the mayonnaise and mustard and stir to combine.
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6
Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere.
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7
One side of the sandwich will be lined with the Cranberry Spread and the other side with the mayonnaise and mustard mixture.
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8
In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well.
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9
On a griddle over medium heat, melt the butter.
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10
Carefully dip each sandwich in the egg mixture, coating all sides.
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11
Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side.
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12
Transfer to serving plates, dust with powdered sugar, and serve immediately.
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13
In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf.
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14
Stir to combine.
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15
Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes.
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16
Break up the cranberries using a potato masher until it forms a chunky paste.
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17
Remove from the heat and cool to room temperature.
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18
Store leftover spread, covered, in the refrigerator.
