Cranberry-Stuffed French Toast

• four 1-inch-thick diagonal slices Italian or French bread
• 4 tablespoons cranberry sauce (any kind)
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon unsalted butter
• confectioners' sugar for sprinkling
• Accompaniment: pure maple syrup

1. Put bread slices, cut sides down, on a work surface and make a horizontal lengthwise opening in each by cutting to within 1/4 inch of opposite side.
2. Spread 1 tablespoon cranberry sauce in each opening and gently press closed.
3. In a flat-bottomed dish just large enough to hold bread slices in one layer whisk together eggs, milk, and a pinch salt.
4. Add stuffed bread slices and soak, turning once or twice, until custard is absorbed, 15 to 20 minutes.
5. In a 9-to 10-inch non-stick skillet heat butter over moderate heat until foam subsides and cook bread slices 5 to 7 minutes on each side, or until golden and crisp.
6. Transfer French toast with a slotted spatula to paper towels to drain briefly and sprinkle lightly with sugar.
7. Serve French toast with maple syrup.

italian, cranberry sauce, eggs, milk, unsalted butter, confectioners, maple syrup

Taken from www.epicurious.com/recipes/food/views/cranberry-stuffed-french-toast-10837 (may not work)