4 slices Italian, French or challah bread
(about 4 inches in diameter, sliced 1 inch thick)
4 generous Tbl fruit spread or jam
2 large eggs, lightly beaten
1/2 cup milk
1 tsp pure vanilla extract
1/4 tsp cinnamon
2 tsp butter
2 tsp vegetable oil
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. Using a butter knife, fill each pocket with a generous Tbl of fruit spread.
In a shallow bowl large enough o hold the four bread slices in one layer, (a baking pan works) mix together the eggs, milk, vanilla and cinnamon. Soak the bread slices for 2-3 minutes, turning them once.
Warm a large skillet on medium-low heat. Coat the bottom of the skillet with 1 tsp each of the butter and oil. Cook two slices of bread at a time for about 6 minutes, turning the slices over several times, until both sides are nicely browned and crisp. Add the remaining tsp butter and oil to the skillet and cook the final two slices of bread.
Serve hot, either plain or topped with yogurt.