4 slices Italian bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices French bread (stale, about 4 inches in diameter and sliced 1 inch thick) or 4 slices
( stale, about 4 inches in diameter and sliced 1 inch thick)
fruit spread, any flavor
eggs, lightly beaten
pure vanilla extract
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.
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.
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.