Reuben sandwich and oven-baked French toast are two recipes from Martha Stewart's two shows on PBS, "Martha Stewart's Cooking School" and "Martha Bakes." While "Martha Bakes" is a standalone television series that premiered on PBS in 2011, "Martha Stewart's Cooking School" is a companion series to a book of the same title published in 2008.
Martha Stewart's Reuben sandwich recipe contains corned beef, sauerkraut, Swiss cheese and Russian dressing between two slices of pan-grilled rye bread. Stewart prepares her own version of Russian dressing, a mixture of mayonnaise, ketchup, pickle relish, Worcestershire sauce and lemon juice, with salt and pepper to taste.
Stewart uses one loaf of brioche cut into 1/2-inch slices for her French toast recipe. The custard is a combination of eggs, a splash of orange-flavored liqueur, orange zest, and whole milk. Coarse salt and sugar heighten the sweetness of the dish, with leftover sugar reserved for dusting the finished toast.
To prepare the toast, Stewart preheats an oven to 375 degrees Fahrenheit, dips each slice of brioche into the custard and places six slices onto a baking sheet lined with a non-stick baking mat. After baking the slices for 12 minutes, Stewart increases the oven temperature to broil and finishes the slices to golden brown. She serves them with butter and sugar or maple syrup.