2 (1 inch thick) diagonal sliced french or Italian bread
4 tsp. raspberry jam
1 lg. egg, beaten lightly
1/4 c. milk
1/4 tsp. vanilla
2 tbsp. unsalted butter
Confectioners sugar for dusting the french toast

Butterfly the slices of bread by cutting through each slice with a serrated knife to within 1/4 inch of the bottom to form a pocket. Spread half of the jam in each pocket and press the edges closed. In a shallow bowl, whisk together the egg, milk, vanilla and a pinch of salt. Add the filled bread and turn it once. Let the bread soak, turning it once while the butter is being heated in a heavy skillet. Cook the soaked bread for 2 minutes on each side or until crisp and golden. Transfer onto heated plate, dust with confectioners sugar. Serves two for a brunch or dessert dish.