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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.

Raspberry syrup or powdered sugar can be used instead of making
the apricot sauce.


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