Fruit-Filled French Toast

1. 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. 2

   Using a butter knife, fill each pocket with a generous tablespoon of fruit spread.

3. 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. 4

   Soak the bread slices 2 or 3 minutes, turning them once.

5. 5

   Warm a large skillet on medium-low heat.

6. 6

   Coat the bottom of the skillet with 1 teaspoon each of the butter and oil.

7. 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. 8

   Add the remaining teaspoon of butter and oil to the skillet and cook the final 2 slices of bread.

9. 9

   Serve hot, either plain or topped with yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.