Stuffed French toast makes a nice change from ordinary French toast. This recipe is my family's favorite version, but it is very versatile. 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.
Ingredients
- slices oatnut bread: 8 piece
- cream cheese: 0.5 pack (8 ounce pack, softened)
- seedless raspberry jam: 0.5 cup
- eggs: 5 piece (beaten)
- milk: 0.25 cup
- ½ teaspoons almond extract: 1 piece
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Spread softened cream cheese on four slices of bread. Spread raspberry jam on the remaining 4 slices of bread; press the cream cheese and jam slices together forming sandwiches.
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Beat eggs, milk, and almond extract together in a medium, shallow bowl.
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Melt butter in a large, heavy skillet over medium-high heat. Dip sandwiches in egg mixture to coat evenly; place in the skillet, and cook on both sides until golden brown, about 2 to 4 minutes per side.
