Stuffed French Toast

In medium bowl, stir together ricotta, 3 tablespoons sugar, nuts, raisins, and vanilla until combined. With small, sharp knife, make a pocket in each piece of bread by cutting a horizontal slit along the bottom edge of piece. Spoon ricotta filling into pockets, dividing it evenly; press edges of bread together gently to enclose filling. In large, shallow bowl, lightly beat eggs and milk together. Dip stuffed bread into egg mixture, coating sides completely, absorbing all egg mixture. In 12-inch skillet, heat butter and oil over medium-low heat. Add stuffed bread and cook 4 minutes per side, or until golden brown all over. Sprinkle with remaining 3 tablespoons sugar and serve hot.