Fruit Stuffed French Toast - cooking recipe

Ingredients

4 slices challah, about 1 inch thick (You can use Italian or French if you'd like)
4 tablespoons fruit spread, of your choice
4 tablespoons mascarpone cheese or 4 tablespoons ricotta cheese
2 large eggs, beaten lightly
1/2 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)
2 teaspoons butter
2 teaspoons vegetable oil

Preparation

Pre-heat oven to 350 degrees F.
Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice.
Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each.
Mix the eggs, milk, vanilla, cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer.
Soak the slices on one side for a few minutes, repeat once with the other side.
Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil.
Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned.
Place on baking sheet in oven for 2-3 minutes to finish.\r\nDON'T OVERBAKE!
Meanwhile, repeat steps 5, 6 & 7 with the remaining slices.
Serve warm& top with pure maple syrup. These are also delicious plain.