Description
Chocolate brioche French toast. Sweet, savory, warm, crispy and creamy.
Ingredients
- 4 slices Brioche Bread, Thick Cut
- 2 ounces, fluid Dark Chocolate Baking Wafers
- 2 whole Large Eggs
- 2 Tablespoons Sugar
- ¼ cups Skim Milk
- ¼ cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 pinch Salt To Taste
- 2 Tablespoons Unsalted Butter, Cut Into 2 Pieces
- 3 teaspoons Confectioners Sugar, For Dusting
Preparation
Cut each slice of brioche into 4 triangles by slicing diagonally. If you are using a thin dark chocolate bar, break it into 8 pieces, roughly the same triangle size and shape as the bread pieces. In a medium bowl, whisk the eggs and sugar until well combined. Add the milk, heavy cream, vanilla, and salt to taste and whisk until combined. Put the bread pieces in the bowl and press down gently to make sure they are all soaked well.
In a medium nonstick skillet, heat 1 tablespoon of the butter over medium heat until melted and sizzling. Add half of the bread pieces in one layer, leaving little space between each. Cook for 1 1/2 to 2 minutes or until nicely browned. Turn each piece over with a spatula and repeat on the other side. While the second side is cooking, place some chocolate wafers in one layer covering the surface on half the bread pieces, and top each with another piece of bread (save the best-looking pieces for the tops).
Carefully transfer the bread pieces to a plate lined with paper towels.
Melt the remaining 1 tablespoon butter and cook the remaining bread, filling it with the remaining chocolate. When all the sandwiches are made, arrange on individual plates, generously sprinkle with confectioners sugar, and serve.
