Chocolate French Toast is a baked stuffed French toast sandwich
recipe. Sounds great, doesn't it? The good news is that the sandwiches
are stuffed with chocolate.
The bad news only seems bad at first: They take at least 3 hours to prepare. But most of that time is waiting or baking time, freeing you to take care of other guest-related tasks. (See, not bad.)
Better yet, start them the night before and bake in the morning. Either way, you have easy, delicious brunch or breakfast sandwiches that look irresistible.
Although this recipe calls for french bread and fancy strawberry fans, you can use regular sandwich bread or Texas bread instead and garnish
with sliced strawberries, pictured above. Still looks great, tastes
almost the same.
16 1/2-inch slices French bread, cut on the diagonal (See Option) or Texas bread
6 to 8 ounces semi-sweet chocolate, broken into large pieces
4 eggs, lightly beaten
1 1/3 cups milk
1-1/4 teaspoons vanilla
3/4 teaspoon cinnamon
Pinch of salt
1/4 cup melted butter
1/4 cup confectioner's sugar
8 strawberry fans, optional
Place 8 slices of bread in a single layer in a buttered 9" X 13" baking dish. Divide the chocolate pieces among the slices and place the remaining bread on top.
Whisk together the eggs, milk, vanilla, cinnamon, and salt. Pour the mixture over the top of the sandwiches. After about 20 minutes, turn the sandwiches over, cover with plastic wrap and refrigerate until the liquid is absorbed, at least 2 hours, or overnight.
Remove the dish from the refrigerator about 30 minutes before baking. Drizzle melted butter over the tops of the sandwiches and bake in a preheated 425° oven until golden brown and set, about 30 minutes.
Dust with confectioner's sugar and, if you like, garnish with a strawberry fan:
Turn the strawberries on their caps, hull down. Make several slices vertically through the berries almost, but not quite, to the leaves. Gently twist the berries to form a fan. (Practice one or two ahead of time.)
This is a little more work, perhaps, but very classy: Cut the French bread into 8 1-inch slices, diagonally. With a sharp knife cut a pocket into the center of the slices, through the top edge, to within 1/4 inch of the crust. Stuff, soak, bake, and garnish as above.