Nutty Fruity Stuffed French Toast

When turning your PB&J into french toast, you get a breakfast that's more substantial than most! (Hey, I'm a poet and I didn't even know it!) Recipe is credited to Wanda Byars of Norman, Oklahoma and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Cook time is estimated time to cook 'sandwiches' with estimate of about 5 minutes each.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup peanut butter
• 1⁄2 cup  chopped raisins or 1⁄2 cup  dried apricots or 1⁄2 cup  any  dried fruit, of your choice
• 2  tablespoons  apricot preserves or 2  tablespoons  preserves, of your choice that combines well with the dried fruit you chose
• 1  dash cinnamon
• 12  slices  whole wheat bread
• 2  eggs
• 1⁄2 cup milk or 1⁄2 cup soymilk
• 2  tablespoons butter or 2  tablespoons  oil (you may use less if you are using a nonstick pan or use cooking spray)

Directions

1. Mix peanut butter, fruit, preserves and cinnamon.
2. Spread six of the slices of bread with this mixture.
3. Top each with the remaining slices of bread, just like a sandwich.
4. Beat eggs and milk together.
5. Dip sandwich lightly in the egg mixture, letting excess drip off.
6. Melt butter in skillet and fry sandwiches over medium heat, browning on each side.
7. Serve hot.