Stuffed French Toast II Recipe
- 8 slices oatnut bread
- 1/2 (8 ounce) package cream cheese, softened
- 1/2 cup seedless raspberry jam
- 5 eggs, beaten
- 1/4 cup milk
- 1 1/2 teaspoons almond extract
- 1 tablespoon butter
step 1: Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
step 2: In a medium, shallow bowl, beat together the eggs, milk and almond extract.
step 3: Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.