Preheat oven to 450°.
Spread cream cheese on 8 slices of bread
and seedless raspberry jam on 8 slices
of bread making 8 sandwiches.
Combine eggs with half and half,
grated nutmeg to taste, vanilla and oil.
Dip each sandwich in the egg mixture
and place on lightly greased cookie sheet.

Bake approximately 5 minutes or until lightly browned.
Flip each sandwich and repeat for other side.
Cut each French toast sandwich in quarters
and layer on plate. Garnish with sliced bananas
or berries topped with warm apricot sauce. Serves 8.

Apricot Sauce:
Heat 18 oz. jar of apricot preserves with
5.5 oz can of apricot nectar until blended.