-
1
In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
-
2
Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
-
3
Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
-
4
Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
-
5
Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
-
6
In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
-
7
Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
-
8
Pre-heat deep fryer or griddle (about 350u00b0) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
-
9
Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
-
10
Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
-
11
Repeat with the rest of the slices.
-
12
Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.
