stuffed french toast ii
Breakfast
Stuffed French Toast II
A second version of stuffed French toast—typically with a variation in filling, such as fruit preserves, Nutella, or sweetened ricotta. A decadent breakfast option with creative flexibility.
Ingredients:
- 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
Directions:
- 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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