PBJ-Stuffed French Toast

Ingredients

• 3 tablespoons cream cheese, softened
• 2 tablespoons creamy peanut butter
• 4 slices Italian bread (3/4 inch thick)
• 2 tablespoons red raspberry preserves
• 2 eggs, lightly beaten
• 1 tablespoon evaporated milk
• Maple pancake syrup, optional

Directions

• In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip both sides of sandwiches into egg mixture.
• In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired. Yield: 2 servings.