Chocolate-Stuffed French Toast
Tips: Use firm-textured bread for this, preferably some
that is slightly stale. The bread slices should be about 1/2 inch
thick. I like to use cinnamon-raisin bread 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.
Yield: 4 sandwiches, 2 to 4 servings
- 8 slices firm-textured, slightly stale bread, each slice about
1/2 inch thick
- 3 ounces cream cheese, softened
- 1/4 cup + 1 Tbsp. confectioners' sugar
- 2 tsp. vanilla, divided
- 4 Tbsp. miniature semisweet chocolate chips, divided
- 2 eggs, graded "large"
- 1/4 cup milk
- Butter for griddle (if griddle is not nonstick)
- Confectioners' sugar
- Warm preserves
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 gently.
In flat-bottomed 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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