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4 slices Italian or French bread, 4" in length, sliced 1" thick
4 heaping tablespoons jarred fruit spread, any flavor
2 large eggs, slightly beaten
1/2 cup milk
1/4 teaspoon cinammon
1 teaspoon pure vanilla extract
2 teaspoons butter
2 teaspoons vegetable oil

Cut each slice of bread lengthwise to within 1/2 inch of the bottom and side crusts to make a pocket.

Fill each pocket with heaping tablespoon of fruit spread.

In large bowl, mix together eggs, milk, vanilla and cinnamon. Soak bread for 2 to 3 minutes, turning them over once.

Warm large skillet on medium-low heat. Coat bottom with 1 teaspoon each of butter and oil. Cook two slices of bread for about 6 minutes, until crisp.

Repeat process for remaining two slices of bread.

Serve hot, with syrup or yogurt as topping.