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stuffed french toast
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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