Fruit-filled French Toast

This is my friend Debbie's recipe. The first time we met her and her husband Joey and their 2 girls, Hannah & Sammy they served this for brunch. It was incredible! 

4 slices Italian bread (4 inches in diameter, sliced 1 inch thick)

4 tbls fruit spread

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2 large eggs, slightly beaten

½ cup milk

1 tsp vanilla extract

¼ tsp cinnamon

2 tsp butter

2 tsp vegetable oil

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Plain yogurt and cream cheese (optional)

Cut lengthwise through each slice of bread to within ½ inch of the bottom and the sides to make a pocket. Using a butter knife, fill each pocket with a generous tbls of the fruit spread and cream cheese.

In a shallow bowl that is large enough to hold the 4 bread slices in one layer, mix together the eggs, milk, vanilla and cinnamon. Soak the bread slices for 2 or 3 minutes, turning them over once.

Warm a large skillet on med-low heat. Coat the bottom of the skillet with 1 tsp each of the butter and oil. Cook two slices f bread at a time for about 6 minutes, turning the slices over several times until browned and crisp. Add the remaining tsp butter and oil to the skillet and cook the final 2 slices of bread.

Serve hot with syrup or plain yogurt.