Bitsy's Kitchen
Baked Stuffed French Toast
16 slices firm white sandwich bread
8 oz. package whipped or low-fat cream cheese
1 cup raspberry jam
3 eggs, beaten
1 cup milk
1 tsp. vanilla
1/4 tsp. freshly grated nutmeg
1/4 cup vegetable oil
1 12 oz. jar apricot jam
3/4 cup apricot nectar
4 bananas, sliced
1 pint raspberries
Preheat the oven to 425 degrees F. and spray a large cookie sheet with Pam or a similar spray. Spread 8 slices of the bread with the cream cheese and the other 8 slices with the raspberry jam. Sandwich the cream cheese and jam slices together. Beat together the eggs, milk, vanilla, and vegetable oil in a shallow dish. Dip both sides of each sandwich in this mixture and place on the prepared cookie sheet. Bake for 5 minutes each side, or until golden.
Meanwhile, prepare the apricot sauce* by putting the apricot jam in a saucepan with the apricot nectar. Let it bubble over medium heat, stirring to prevent sticking. To serve, cut the sandwiches into quarters or triangles. Arrange on 6-8 plates. Slice the bananas and scatter on top along with the raspberries. Then drizzle with the apricot sauce.
Serves 6-8.