Use firm-textured bread for this, preferably some that is slightly
stale. The bread slices should be about 1/2" thick. I like to use
cinnamon-raisin or challah, but you can use any bread based mostly
upon white flour (whole grain isn't the right type of bread for
this). A great brunch dish! Apricot preserves are my favorite with
this French toast.
- 8 slices firm-textured,
slightly stale bread, each slice about 1/2" thick
- 3 ozs. cream cheese,
- 1/4 c. + 1 Tbsp.
- 2 tsp. vanilla,
- 4 Tbsp. miniature
semisweet chocolate chips, divided
- 2 eggs, graded
- 1/4 c. milk
- Butter for griddle
(if griddle is not nonstick)
Place bread on flat
surface. In small bowl, by hand, beat softened cream cheese, confectioners'
sugar, and 1 tsp. vanilla (reserve remainder) until well-combined
and perfectly smooth. Spread one side of each bread slice with cream
cheese mixture, going all the way to the edges.
Sprinkle 1 Tbsp.
of the chocolate chips on top of the cream cheese on four of the
slices, keeping chips a bit away from the edges. Cover each slice
with chips, with a slice without chips, cream cheese sides facing
in. This will result in 4 "sandwiches", all with cream cheese sides
in and chocolate chips in the middle. Press each sandwich together
dish large enough to accomodate one of the sandwiches, beat together
eggs, milk, and remaining vanilla with a fork until well-combined.
Preheat griddle over medium heat until a few drops of water scattered
on the surface move around rapidly before evaporating quickly; grease
griddle with a small amount of butter if not nonstick. Dip each
sandwich into egg mixture, turning over with fork to make sure all
surfaces are well-covered. Place each dipped sandwich on preheated
griddle. Cook over medium heat, turning once, till a light golden
brown on each side (this will take a few minutes on the first side
and less time on the second side). Serve immediately, but be careful--the
melted chocolate inside will be very hot.
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