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Breakfast: Chocolate Overnight French Toast Puff

Source of Recipe

Black Dog Inn


List of Ingredients

12 slices white bread, crusts removed
2 cups skim milk, divided
1 cup semisweet chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
2 cups half and half

TOPPING:
3/4 cup butter, very soft or melted
1 1/3 cups packed brown sugar
1 cup chopped walnuts
1 cup flaked coconut
3 tablespoons dark corn syrup
whipped cream and maple syrup


Recipe

Generously grease a 9-by-13-inch baking dish that is at least 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil. Stir in vanilla. Let cool. In a large bowl, beat eggs, remaining milk and half-and-half. Mix chocolate-mixture into egg-mixture. Pour over bread slices. Cover pan tightly and refrigerate overnight.

In the morning, remove from refrigerator and prepare topping. Prepare topping: In a medium bowl, combine butter, brown sugar, walnuts, coconut and dark corn syrup. Spread or spoon the topping over the bread slices. Bake, uncovered, in a preheated 350ºF oven for 1 hour or until the center is set. If edges are browning too fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice. Top with whipped cream or syrup, if desired. Serves 10.