| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast o, Breads, Muffins & r | 2 | Servings |
INGREDIENTS
| 2 | 1 inch thick diagonal | |
| Slices | ||
| 1/8 | ts | Cinnamon |
| Italian or french bread | ||
| 1 1/2 | tb | Unsalted butter |
| 1 1/2 | oz | Bittersweet chocolate — * |
| See | ||
| Confectioners sugar for | ||
| 1 | lg | Egg — beaten lightly |
| Dusting the french toast | ||
| 1/4 | c | Milk |
| Coffee or vanilla ice cream | ||
| 1 | tb | Superfine sugar |
| As an accompaniment | ||
| 1/2 | ts | Vanilla |
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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