INGREDIENTS

INSTRUCTIONS

* Use a good quality chocolate; cut into large pieces. Cut through each
slice of bread horizonally with a serrated knife to within 1/4 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.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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