Saturday, June 19, 2010

Stuffed French Toast

This recipe id from
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


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.

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

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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