Confession #98: If it can have chocolate, it will… Chocolate-Stuffed French Toast
Let’s talk French Toast.
I feel like it’s one of those foods you remember eating from the time you were young, weekend-mornings-with-family kind of thing. Yeah?
For me, not so much. Growing up, we never had french toast. Pancakes and waffles were rare and only existed if us kids made it out of the Bisquick stuff. We didn’t know how to make french toast, and there was no way mom would ever make it for us. Essentially, there was a golden rule in our kitchen: if it’s associated with maple syrup, mom won’t make it. Because apparently maple syrup smells nauseating. What??!
When you’re a kid, the foods you only get on special occasions become these glorious and untouchable creations of the food world in your mind. But when you grow up, and you realize you can grab a bowl and a whisk and make literally whatever you want, at any time, it makes you smile. Believe me, realizing I can make this french toast whenever I want makes me pretty darn happy.
So in this case, there isn’t actually maple syrup involved (you’re welcome, mom), but there is, of course, chocolate involved. Dark chocolate – or milk, semisweet, whatever you want. Because really, would I ever pass up an opportunity to stuff chocolate in something? Not a chance. And you can’t go wrong with good bread, chocolate, and powdered sugar. Trust me.
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Chocolate-Stuffed French Toast
Make breakfast the tastiest meal of the day with Chocolate-Stuffed French Toast for two. Chocolate lovers will be swooning!
- 2 long and thick slices of challah, cut into halves* (or any similar bread, like brioche)
- 1 egg
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 2 dashes of cinnamon
- pinch of salt
- pinch of granulated sugar
- 1/4 cup chocolate chips or chopped chocolate (use your favorite: milk, semisweet, or bittersweet)
- 1 tablespoon butter
- confectioner's sugar, for dusting
- In a bowl, whisk together the egg, milk, vanilla extract, cinnamon, salt, and sugar.
- Set a medium to large frying pan on the stove over medium heat to warm up. Use a frying pan that's big enough to fry both sandwiches at once.
- While the pan is heating up, melt the chocolate in a microwave-safe bowl for 30 seconds. Stir and repeat as needed until the chocolate has melted completely and is smooth. Divide the chocolate evenly between two of the halved slices of bread, spreading it over each piece. Top the two slices with the remaining halves of bread to make two sandwiches.
- Add the butter to the warm frying pan and swirl it around the pan to coat the bottom. Dip each sandwich into the egg mixture, make sure that both sides and all edges get covered with it. Let the excess drip off, and then place on the frying pan. Cook the sandwiches for 2-3 minutes on each side, or until golden brown. Turn onto edges and cook for an additional 30 seconds per edge to get them nice and golden too.
- Remove the stuffed french toast from the heat and dust with confectioner's sugar. Serve immediately and enjoy!
*I cut 2 parallel slices along the length of this challah and cut each in half to make two french toast sandwiches. Because the slices were very long to begin with, each sandwich was about 4 - 4 1/2 inches long. If the bread you're using makes small slices, you might want to cut 4 slices and skip cutting them in half.