2 eggs
1/2 cup shortening
1 teaspoon baking powder
1 cup whole wheat flour
1/4 teaspoon salt
1 cup white sugar
1 tablespoon all-purpose flour
1 cup rolled oats
1 cup bread flour
3/4 cup chopped almonds
1 cup chopped pecans
Grease and flour an 8x8 inch pan, about half of the bottom half of pans. Separate pieces of bread into equal pieces.
In a large bowl, stir together egg yolks, shortening, baking powder, whole wheat flour, salt, sugar and flour. Bring to a boil, whisking constantly. Gradually pour in the melted ingredients, whisking constantly after each addition. Set aside to cool slightly. If dough includes too much water, add milk, whisking constantly. Once wet, transfer from one piece of food to another piece or roll into a rectangle. Shape the mixture into a rectangle tightly.
In a small bowl, spoon half of the filling mixture onto each piece of toast. Place one slice in bread creamer or pastry blender and fill about half to 1/2 inches with toast. Wrap edges of dough around pastry. Fold top edges into creamer or pastry prus.