Chocolate French Toast Sandwiches |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sometimes the picture on the cover of a cooking magazine looks so absolutely delicious, I find myself buying the magazine just for that one recipe. Such was the case with this recipe. The write-up with the recipe, which calls this 'decadent'. says it may be used for a special dessert or actually served any time of the day. I just wish I found this in time for Valentine's Day! Recipe from Fine Cooking. Ingredients:
4 slices white bread, pepperidge farm sandwich bread suggested (may use fresh or slightly stale) |
1 1/2-2 ounces good -quality semisweet chocolate (preferably from a thin bar) |
2 large eggs |
2 tablespoons granulated sugar |
1/2 cup half-and-half |
1 teaspoon pure vanilla extract |
kosher salt |
2 tablespoons unsalted butter |
powdered sugar, for dusting |
Directions:
1. Cut each piece of bread into 4 triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4-inch all around.
2. In a medium bowl, vigorously whisk the eggs and sugar until well combined. Add the half-and-half, vanilla, and 1/4 teaspoon salt and whisk until combined. Put the bread pieces in the bowl and press down gently to make sure they're all soaked.
3. In a medium nonstick skillet, heat 1 tablespoon of the butter over medium heat. When the butter is melted and sizzling, add one half of the bread pieces in one layer leaving a little space between each. Cook until nicely browned, about 2 minutes. Turn each piece over then cook until the other side is nicely browned, about 1-1/2 to 2 minutes.
4. Transfer the bread pieces to a plate lined with paper towels and take skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread. (save the best looking pieces for the tops.) Let then sit while you return the pan to the heat, melt the remaining 1 tablespoon butter, cook the remaining bread and fill with the remaining chocolate. When all the sandwiches are made, arrange 2, overlapping slightly, on each of 4 plates. Sprinkle the powdered sugar generously over all and serve warm.
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