Ingredients

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 425F 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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