Stuffed French Toast Pockets

Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.

Roll each slice of bread flat with a mason jar or rolling pin.

Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.

NOTE: Be careful not to press down on the center so the filling doesn’t spread.

Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.

Use a knife to refine the edges of the circle. Gently release pocket from lid.

Press down firmly on the outer edges of the pocket with a fork to make indentations.

Repeat steps 3-8 for each pocket. Set pockets aside.

Preheat oven to 400˚F (200˚C).

Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.

Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.

Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.

Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.

Let cool 5-10 minutes.

Garnish with powdered sugar and syrup.

Enjoy!