Stuffed French Toast Ii - cooking recipe

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

Preparation

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.