How to make it

  • 1. Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
  • 2. Preheat oven to 400˚F/200˚C.
  • 3. Roll each slice of bread flat with a mason jar or rolling pin.
  • 4. Put about 1 tablespoon of filling in the center of a slice.
  • 5. Place another slice directly on top, as if you were making a sandwich. (Be careful not to press down on the center so the filling doesn’t spread).
  • 6. Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
  • 7. Use a knife to refine the edges of the circle. Gently release pocket from lid.
  • 8. Press down firmly on the outer edges of the pocket with a fork to make indentations.
  • 9. Repeat steps 4-9 for each pocket. Set pockets aside.
  • 10. Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
  • 11. Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
  • 12. Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
  • 13. Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
  • 14. Let cool 5-10 minutes.
  • 15. Garnish with powdered sugar and syrup.
  • 16. Enjoy!
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