Whip up a delicious holiday brunch

Coat each slice of bread with mustard.

Distribute cheese and crab evenly on 4 slices, top with remaining 4 slices.

In a large non-stick skillet on medium heat melt butter, add sandwiches.

Toast approx. 3 minutes each side until golden outside, melted inside.

Remove to cutting board, cut away crust, cut into 1/3’s, serve.

Pre-heat oven to 350 F.

In a large non-reactive bowl combine all dry ingredients with rum and vanilla. Add whole eggs, cream and mix with a whisk thoroughly. 

Dip slices of bread in egg mixture on both sides. 

Let soak for 15 minutes.

Whip the cream with the sugar, vanilla bean and lemon zest to soft peak, reserve.

Heat vegetable oil and a tablespoon of butter in a large oven proof sauté pan over medium-high until rapidly sizzling. 

Remove slices of bread from the egg mixture and place in the hot pan.  Allow the bread to cook in the pan over moderate heat until golden brown. 

Flip bread over and place pan in a 350 F degree oven for about 5 minutes.  The bread will soufflé and increase in size. 

Remove from oven and add remaining butter, baste until butter stops foaming and remove toast from pan.  Pat dry on an absorbent towel and place the toast on a plate.

Gently mix the strawberries with the sugar and lemon juice.

Generously garnish the French toast with the strawberries and whipped cream.