Fruit-Filled French Toast

• 4 slices Italian bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices French bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices challah (stale, about 4 inches in diameter and sliced 1 inch thick)
• 4 tablespoons fruit spread, any flavor
• 2 large eggs, lightly beaten
• 12 cup milk
• 1 teaspoon pure vanilla extract
• 14 teaspoon cinnamon
• 2 teaspoons butter
• 2 teaspoons vegetable oil
• plain yogurt (optional)

1. With a sharp serrated knife, cut lengthwise through each slice of bread to within 1/2 inch of the bottom and side crusts to make a pocket.
2. Using a butter knife, fill each pocket with a generous tablespoon of fruit spread.
3. In a shallow bowl that is large enough to hold the 4 bread slices in 1 layer, mix together eggs, milk, vanilla and cinnamon.
4. Soak the bread slices 2 or 3 minutes, turning them once.
5. Warm a large skillet on medium-low heat.
6. Coat the bottom of the skillet with 1 teaspoon each of the butter and oil.
7. Cook 2 slices of bread at a time for about 6 minutes, turning the slices several times, until both sides are nicely browned and crisp.
8. Add the remaining teaspoon of butter and oil to the skillet and cook the final 2 slices of bread.
9. Serve hot, either plain or topped with yogurt.

italian bread, fruit spread, eggs, milk, vanilla, cinnamon, butter, vegetable oil, yogurt

Taken from www.food.com/recipe/fruit-filled-french-toast-184318 (may not work)