How to make it

  • Preheat oven to 450.
  • Spread cream cheese on 8 slices of bread and seedless raspberry jam on 8 slices of bread making 8 sandwiches.
  • Combine eggs, half and half, nutmeg, vanilla and oil.
  • Dip each sandwich in the egg mixture and place on lightly greased cookie sheet.
  • Bake approximately 5 minutes or until lightly browned then flip and repeat for other side.
  • Cut each sandwich in quarters and layer on plate.
  • Garnish with sliced bananas or berries topped with warm apricot sauce.
  • Apricot Sauce:
  • 18 ounce jar apricot preserves
  • 5-1/2 ounce can apricot nectar
  • Heat preserves with nectar until well blended.

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