With a name like "Monte Cristo," one expects a regal and decadent meal. Who are we to defy expectations? Bacon, the king of breakfast meats, and provolone meets the sticky goodness of raspberry preserves between two slices of French toast. Dusted with powdered sugar, you'll find your mouth watering for another one before the sugar high of the first wears off.
Line a plate with a paper towel. Arrange bacon in a single layer on prepared baking sheet and bake until desired crispness, 12-15 minutes. Remove bacon to towel-lined plate and set aside. Replace foil on baking sheet. While bacon roasts, toast bread.
Toast the Bread
Toast bread in toaster, or place directly on oven rack, until light golden brown, 2-3 minutes.
Make the Batter
Combine cream, liquid egg, half the powdered sugar (reserve remaining for garnish), and a pinch of salt in a large mixing bowl.
Make the French Toast
Heat a large non-stick pan over medium-high heat. When pan is hot, lightly coat pan with cooking spray. Dip toast in batter, 10-12 seconds per side. Do not over soak, or bread will fall apart. Working in batches if necessary, place toast in hot pan and cook until golden brown, 2-5 minutes per side. Remove cooked French toast to prepared baking sheet.
Assemble and Bake Monte Cristo
Spread raspberry preserves on two French toast slices. Break bacon slices in half. Dividing equally, place bacon on top of raspberry preserves. Place two provolone slices on top of bacon and top with remaining French toast slices. Bake until cheese is melted and sandwich is warm throughout, 4-6 minutes. Place remaining powdered sugar in a wire-mesh strainer for garnishing.
Plate the Dish
Halve sandwich and place on a plate. Sprinkle with remaining powdered sugar.