Peanut Butter and Jelly French Toast Pockets

Using a round cookie or biscuit cutter, punch out circles from each slice of white bread. You should have 16 circles.

Spread peanut butter evenly on all 16 bread circles.

Place a spoonful of jelly in the center of 8 of the peanut butter-covered circles.

Top with the remaining 8 circles (peanut butter side down) and firmly pinch the edges to seal each pocket completely.

In a shallow dish, combine the heavy cream, milk, eggs, ground cinnamon, freshly grated nutmeg, granulated sugar, salt, and vanilla extract.

Whisk the mixture until it forms a smooth custard batter.

Dip each peanut butter and jelly pocket into the batter, allowing it to soak for a few seconds on each side.

Melt butter in a non-stick skillet over medium heat.

Carefully place the soaked pockets in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.

Remove the French toast pockets from the pan and arrange them on a plate.

Garnish with a dusting of powdered sugar and a drizzle of maple syrup before serving.