Total Time
21mins
Prep 15 mins
Cook 6 mins

Perfect for 2

Ingredients Nutrition

  • 4 slice Italian bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slice French bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slice challah (stale, about 4 inches in diameter and sliced 1 inch thick)
  • 59.16 ml fruit spread, any flavor
  • 2 large eggs, lightly beaten
  • 118.29 ml milk
  • 4.92 ml pure vanilla extract
  • 1.23 ml cinnamon
  • 9.85 ml butter
  • 9.85 ml vegetable oil
  • plain yogurt (optional)

Directions

  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. Using a butter knife, fill each pocket with a generous tablespoon of fruit spread.
  2. In a shallow bowl that is large enough to hold the 4 bread slices in 1 layer, mix together eggs, milk, vanilla and cinnamon. Soak the bread slices 2 or 3 minutes, turning them once.
  3. Warm a large skillet on medium-low heat. Coat the bottom of the skillet with 1 teaspoon each of the butter and oil. 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. Add the remaining teaspoon of butter and oil to the skillet and cook the final 2 slices of bread.
  4. Serve hot, either plain or topped with yogurt.