Chocolate filled french toast

Yield: 2 Servings

Measure Ingredient
2 \N 1 inch thick diagonal
\N \N Slices
⅛ teaspoon Cinnamon
\N \N Italian or french bread
1½ tablespoon Unsalted butter
1½ ounce Bittersweet chocolate -- *
\N \N See
\N \N Confectioners sugar for
1 large Egg -- beaten lightly
\N \N Dusting the french toast
¼ cup Milk
\N \N Coffee or vanilla ice cream
1 tablespoon Superfine sugar
\N \N As an accompaniment
½ teaspoon Vanilla

* Use a good quality chocolate; cut into large pieces. Cut through each slice of bread horizonally with a serrated knife to within ¼ inch of the bottom crust, forming a pocket. Into each pocket stuff half the chocolate, pressing the openings together. In a shallow bowl or pie plate, whisk together the egg, milk, superfine sugar, vanilla, cinnamon, and a pinch of salt. Add the filled bread in one layer, and let it soak, turning it once, for 5 to 10 minutes, or until the bread absorbs most of the egg mixture. In a heavy skillet heat the butter over moderately low heat until the foam subsides and in it cook the soaked bread, turning it frequently with a spatula, for 10 minutes, or until it is crisp and golden. Tranfer the french toast to heated plates, dust it with the confectioners sugar and serve it with the ice cream.

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