Jelly Stuffed French Toast -part deux - the Blueberry edition!

  This was so good from DELISH--did a little altering this time with blueberry jam. I used a brioche loaf of bread this time so slices were thicker I still chose to bake it instead. Also left bread soaking overnight. Since Kevin served up today's breakfast no fresh blueberries or confectionary sugar but still very good!

1 loaf brioche, cut into 6 thick slices, preferably day old

(13-oz.) jar blueberry jam 

1 c. whole milk 

2 large eggs 

1 tsp. pure vanilla extract 

3 tbsp. butter, plus more as needed 

Powdered sugar, for serving 

In the bottom of each slice of bread, make a 2” wide slit to create a pocket, being careful not to cut all the way through.  

Fill a pastry bag or resealable baggie with jam and fill each pocket with jam.  

In a large shallow bowl, whisk together milk, eggs, and vanilla. 

Dip each slice of bread in mixture, turning to coat.  ( I left them soaking overnight turned over once)

In a medium skillet over medium heat, melt butter. 

Working in batches, add bread to skillet and cook until golden, 2 to 3 minutes per side. (Baked in 425 oven for 20 minutes)

Repeat with remaining slices, adding more butter as needed.  

Dust with powdered sugar and serve immediately