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Bread and Chocolate

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"This is what decadent breakfast dreams are made of. A blend of cream cheese and butter is spread on a loaf of egg bread that is not quite sliced all the way through. Then a square of chocolate is tucked between the slices, and the whole loaf is baked until the chocolate becomes soft and velvety smooth. A cup of coffee or a glass of milk is all that's needed to wash it down."

List of Ingredients

â—¦ 1 (8-ounce) package cream cheese, at room temperature
â—¦ 6 tablespoons (¾ stick) unsalted butter, softened
â—¦ 3 tablespoons honey
â—¦ 2 teaspoons pure vanilla extract
â—¦ 1 (16- to 22-ounce) loaf challah or brioche bread
â—¦ 4 ounces bittersweet chocolate (60% cacao), broken into pieces


Recipe

Heat the oven to 350° F. Line a sheet pan with aluminum foil.

Put the cream cheese, butter, honey, and vanilla in the bowl of an electric mixer. Beat until the mixture is smooth and creamy, 2 to 3 minutes. Using a serrated knife, cut the bread vertically into 1-inch slices ¾ of the way through the loaf, leaving a ½-inch uncut portion at the bottom.

Arrange the bread on the prepared pan. With a small spatula, spread the cream cheese mixture evenly between the bread slices. Insert pieces of chocolate between the bread slices. Bake until the cream cheese mixture is gooey and the chocolate is melted, 15 to 17 minutes. Let the bread rest for 10 minutes before serving.

Makes 10 to 12 servings