Stuffed French Toast

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


  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.

03/02/2017
Stuffed French Toast, recipe PT15M PT1H 5 455 calories

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