Chocolate Stuffed French Toast

Posted by at 10:45 AM GMT+0000

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The first time I remember smelling chocolate cooking or baking when I was a young girl was growing up in Austin and occasionally Mom would make toast with chocolate gravy. Most of the time it was for a weekend breakfast or a late night treat during the summer when we didn’t have a set bedtime. That smell left an indelible impression, which even to this day the smell of warm chocolate makes me nostalgic for that cozy kitchen on Harvest Lane.
This recipe is reminiscent of that wonderful treat, but as I like to say, kicked up a notch.

2 large eggs
2 tablespoons milk
4 large slices challah (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar, preferably Ghirardelli or if using milk chocolate use Lindt extra creamy
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting

In a large, shallow dish, whisk together eggs and milk; set aside.
Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.

Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate.

Cut in half, and dust with confectioners’ sugar before serving.

Tips: Use firm-textured bread for this, preferably some that is slightly stale. I like to use challah, but you can use Italian bread, or any based mostly upon white flour (whole grain isn’t the right type of bread for this). A great brunch or Valentine’s Day dish. Apricot preserves or a simple strawberry mash are my favorites with this French toast.

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