Stuffed French Toast II recipe

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Ingredients

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

Nutrition Info

530.7 calories
carbohydrate: 65.5 g
cholesterol: 272.2 mg
fat: 22.2 g
fiber: 2 g
protein: 16.5 g
saturatedFat: 11.1 g
servingSize: -
sodium: 577.1 mg
sugar: 34.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. In a medium, shallow bowl, beat together the eggs, milk and almond extract.

  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.

Recipe Yield

4 servings

Recipe Note

This is a nice change from ordinary French toast. I make this more than the standard recipe. Although this is my family's favorite version, it is very versatile. You can substitute peanut butter for the cream cheese, use different jams or preserves, different extracts or spices - the options are practically limitless! Serve with maple syrup and sprinkle with powdered sugar.

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