Stuffed French Toast

20 Slices Texas Toast
1 (80z.) packages of cream cheese, softened
1 1/2 cups seedless raspberry or strawberry jam
12 eggs, beaten
3/4 cups milk
2 Tablespoons
3 Tablespoons butter

Spread 4 slices Texas Toast on one side with cream cheese. Spread remaining 4 slices on one side with jam. Press cream cheese slices together with jam slices forming sandwiches. In a medium, shallow bowl, beat together the eggs, milk and almond extract. Melt butter in a large, heavy, skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown. Makes 10 servings