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.