Preheat oven 350 degrees.
In shallow dish whisk eggs, then gently stir in the beer.
Slice the baguette so the bread is roughly ½ inch thick.
Using a large skillet, melt 1 tablespoon of butter on medium heat. Soak the baguette slices in the beer custard for 1 minute, flip bread and soak again for 30 seconds. Place bread in skillet with butter, cook in batches around 5-6 at a time. Cook for 3-4 minutes until golden brown, flip and cook another 3-4 minutes. When done, remove and place bread on cutting board. Repeat until all bread slices are done.
Assemble the Monte Cristo. Bread, spread of mustard, shaved parmesan cheese, sliced Holiday ham, Gouda, mustard and bread. Place on a baking sheet and bake 12 minutes until melty. Serve as a lunch with a green salad or it’s a perfect appetizer to sit and watch a football game!