Peanut Butter and Honey Filled French Toast
3 T. chunky peanut butter, room temperature
2 T. honey
8 slices day-old country-style bread, cut 1-inch thick
6 large eggs
2 C. milk
2 to 3 T. butter, margarine or vegetable oil, divided
In a small bowl, blend peanut butter and honey. Lay bread slices on a flat surface. With a serrated knife, cut each piece of bread horizontally, leaving it connected at one end to form a pocket. Spread mixture of peanut butter and honey in the pockets on one side.
In a large, shallow bowl, whisk together eggs and milk. Dip each slice of stuffed bread in egg mixture, turning to coat, and place on a piece of waxed paper.
Preheat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat skillet. When butter foams, add 3 slices bread and cook until lightly browned, about 3 minutes on each side, turning once. Remove from skillet and keep warm. Add remaining butter to skillet and repeat with remaining bread. Serve immediately with toppings of your choice.