Stuffed French Toast II


  • 8 slices oatnut bread
  • ½ (8 ounce) package cream cheese, softened
  • ½ cup seedless raspberry jam
  • 5eggs, beaten
  • ¼ cup milk
  • 1 ½ teaspoons almond extract
  • 1 tablespoon butter
  • Directions

  • 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.

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