Ingredients:
2 tablespoons sliced almonds
2 3-ounce packages cream cheese, softened
milk
12 slices cinnamon-raisin bread
3 eggs
1 tablespoon sugar
1 teaspoon vanilla extract
4 tablespoons butter or margarine ( 1/2 stick )
confectioner’s sugar
sliced pear and seedless grapes for garnish
maple or maple-flavored syrup

About 20 minutes before serving:

1. In 12-inch skillet over medium-high heat, toast almonds until golden brown, stirring frequently. Remove almonds from skillet; set aside.
   
2. In small bowl, with spoon, mix cream cheese and 2 tablespoons milk until blended. Evenly spread cream-cheese mixture on 6 slices cinnamon-raisin bread; top with remaining bread slices to make 6 sandwiches.
   
3. In pie plate, beat eggs, sugar , vanilla extract, and 1/4 cup milk until blended.
   
4. In same skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) until melted. Dip 3 sandwiches, one at a time, in egg mixture and arrange sandwiches in skillet; cook until browned on both sides, turning once. Repeat with remaining 3 sandwiches and 2 tablespoons butter or margarine.
   
5. To serve, cut each sandwich diagonally in half; sprinkle with confectioners’ sugar and toasted almonds. Garnish with sliced pear and seedless grapes. If you like, serve with maple syrup. Makes 6 servings. About 390 calories per serving without maple syrup.