Karen Raffensperger offers this twist on French toast from the "Heart of Pittsburgh" cookbook.
2 tablespoons jam, plus extra for topping
4 slices bread
2 eggs, beaten
2 teaspoons milk
To prepare each sandwich, spread cream cheese and a thin layer of jam on a slice of bread. Top with second slice. Combine eggs and milk in small shallow dish. Dip prepared sandwich in egg mixture. Fry in buttered skillet until golden brown on both sides. Garnish each sandwich with a spoonful of jam. Makes 2 sandwiches.
Contributed by Maggie Sitko-Sweeney
Thursday, February 17, 2000
