1 loaf Italian bread, cut into eight 1 inch thick slices
3 T apricot jam
2 ounces cream cheese, room temperature
2 eggs
1/2 c milk
1/4 t ground cinnamon
1 T butter
maple syrup, for serving (optional)
With a knife, cut a horizontal slit in each bread slice to form a pocket.
In a bowl, blend jam and cream cheese. Spoon 1 T mixture into each pocket.
In a shallow pan, combine eggs, milk and cinnamon, whisk together.
In a nonstick skillet, over medium low heat, melt 1 T butter. Lay bread slices in egg mixture, let soak 5 seconds on each side.
Place slices in skillet; cook 3-4 minutes per side until golden brown. Repeat with remaining bread, adding more butter to skillet as needed.
Serve with maple syrup if desired.
