STUFFED FRENCH TOAST SANDWICHES
Liberally spread 4 slices of bread with cream cheese butter; top each with a layer of bite-size pieces of fruit or banana slices or whole blueberries, or a combination. Top each with a second slice of bread; set sandwiches aside.
In a medium bowl, combine eggs or egg substitute, milk, vanilla, salt, and nutmeg, if desired, beating lightly. Soak sandwiches, one at a time, in egg mixture and drain. Melt butter in a medium to large heavy skillet over moderate heat (350 degrees F.). Pan-fry sandwiches, one or two at a time, in butter over moderate heat (350 degrees F.) until golden brown on both sides. Arrange a hot sandwich on each plate; sprinkle each lightly with confectioners' sugar or confectioners' sugar mixed with cinnamon and/or nutmeg, if desired. May serve with a drizzle of syrup over the sandwiches, if desired. Serve immediately.
Note: May wish to sauté apple, pear, or plum pieces in 1 teaspoon melted butter or margarine in a small skillet or saucepan before adding to French toast sandwiches, if desired. Or, microwave apple, pear, or plum pieces at HIGH power for 30 seconds to soften fruit slightly.
Note: May omit butter or margarine, or use only sparingly; coat skillet with butter-flavor non-caloric vegetable cooking spray, if desired.