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Chocolate French Toast Sandwiches

Source of Recipe


Fine Cooking: Breakfast 2011



List of Ingredients



• 4 slices white sandwich bread (like Pepperidge Farm Sandwich bread), fresh or slightly stale
  
• 1½ to 2 ounces good-quality semisweet chocolate (preferably from a thin bar)
  
• 2 large eggs
  
• 2 Tbsp granulated sugar
  
• ½ cup half-and-half
  
• 1 tsp pure vanilla extract
  
• Kosher salt
  
• 2 Tbsp unsalted butter
  
• Confectioners' sugar, for dusting
  






Instructions



1. Cut each piece of bread into 4 triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least ¼-inch all around.
   
   
2. In a medium bowl, vigorously whisk the eggs and sugar until well combined. Add the half-and-half, vanilla, and ¼ teaspoon salt and whisk until combined. Put the bread pieces in the bowl and press down gently to make sure they're all soaked.
   
   
3. In a medium nonstick skillet, heat 1 Tbsp of the butter over medium heat. When the butter is melted and sizzling, add half of the bread slices in one layer, leaving a little space between each. Cook until nicely browned, about 2 minutes. Turn each piece over with a spatula and cook until the other side is nicely browned, 1½ to 2 minutes.
   
   
4. Transfer the bread pieces to a plate lined with paper towels and take the skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread (save the best-looking pieces for the top). Let them sit while you return the pan to the heat, and melt the remaining 1 tablespoon butter, cook the remaining bread, and fill it with the remaining chocolate.
   
   
5. When all the sandwiches are made, arrange two, overlapping slightly, on each of four plates. Sprinkle the confectioners' sugar generously over all and serve warm.
   
   Serves 4