4 thick slices	french bread
125 mL (1/2 cup)	cream cheese, spreadable
30 mL (2 tbsp)	strawberry jam
4	eggs
125 mL (1/2 cup)	milk
2 mL (1/2 tsp)	vanilla
30 mL (2 tbsp)	butter or margarine
	maple or fruit syrup
To slice and make pockets in French bread easily, cut a 2 cm (3/4-inch) slice of bread from a loaf of French bread, without cutting all the way through the bottom. Slice the loaf again, 2 cm (3/4-inch) from the first cut, this time cutting the slice from the loaf. Repeat 3 more times to make four thick slices of bread with pockets. In a small bowl, stir together cream cheese and jam until blended. Spread mixture into each pocket. Press gently to close pockets. In a shallow bowl large enough to dip bread, whisk eggs. Whisk in milk and vanilla. Dip each stuffed bread pocket in egg mixture to coat both sides. In a large skillet, melt 15 mL (1 tbsp) butter over medium heat. Place 2 or 3 bread pockets in skillet and cook until golden brown on both sides (1 to 2 minutes per side). Repeat with remaining butter and bread pockets. Serve drizzled with syrup.
Tips:
Serve with preserves or whipped cream, or sprinkled with icing sugar. Use 8 thin or regular slices of any type of bread; make sandwiches with filling.
Filling Variations:
Substitute another flavour of jam for the strawberry jam. Or replace cream cheese and strawberry jam with one of the following:
flavoured cream cheese crunchy peanut butter and jam or banana slices chocolate hazelnut spread thinly sliced ham and Swiss cheese thinly sliced peeled apples, Brie cheese and ground cinnamon canned pie filling
Makes: 4 servings.
Preparation: 5 minutes Cooking: 4 minutes.
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