French Toast with Blueberry Jam

10 slices of good Italian bread french-toast

1 ½ to 2 cups of milk

3 eggs, beaten

1 large envelope of cook and serve vanilla pudding

1 Tbsp. of cinnamon

1 tsp. vanilla

10 oz. of WV Fruit and Berry Blueberry Preserves

 

Mix the milk, eggs, pudding, cinnamon and vanilla. Start with 1 cup of milk. After you add the pudding, if the mixture is too thick, add more milk. You want the mixture to be heavy, but not too heavy.  Dip the bread into the mix, and then fry on the pre-heated and oiled griddle until brown and completely done through.  Heat the Blueberry Preserves (or Black Raspberry) in the microwave or in a saucepan and serve as a topping.