Instructions: Lay bread slices flat. Cut pocket into each bread slice by slicing through crust on 1 side only to make just enough room to add stuffing. Mix ricotta cheese, vanilla and sugar in bowl, then spoon about 2 tablespoons into each pocket, spreading around to cover inside of pocket. Spoon about 2 teaspoons jam into center of each pocket.

Mix eggnog, egg substitute and cinnamon in bowl. Dip each slice of bread in eggnog mixture to coat and remove, letting excess batter drip off. Heat skillet sprayed with nonstick cooking spray over medium-low heat. If desired, add about 1/2 teaspoon butter to center of pan and let melt. Fry slices until brown on 1 side, about 4 minutes, then turn and brown other side, about 3 minutes. Remove to warm platter. Serve topped with powdered sugar and dollop of raspberry jam.

This recipe yields 4 servings.

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