Instructions: Cut through the bread slices horizontally to within 1/4" of the crust, forming a pocket. In each pocket spread 1/2 Tbsp. of the jam, and press the pockets closed.

In a shallow bowl or pie plate large enough to hold the bread in one layer, whisk together the eggs, the milk, the cream, the granulated sugar, the vanilla, the cinnamon, and a pinch of salt. Add the filled bread, and let it soak, chilled, turning it once, for 25 minutes, or until it absorbs the egg mixture.

In a heavy skillet heat the butter over moderate heat until the foam subsides and in it cook the soaked bread, turning it occasionally with a spatula, for 12 to 15 minutes, or until crisp and golden.

Transfer the toast with the spatula to heated plates, sift the confectioners sugar over it and serve with syrup.

NOTES : Tasty alternative for a special breakfast.

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