Chocolate Stuffed French Toast

By smleonard

Ingredients

• 1 French baguette
• 3-4 Hershey milk chocolate bars
• 5-6 eggs (cracked and beaten)
• 1/2 c. heavy whipping cream
• 1/4 c. granulated sugar
• 2 tsp. ground cinnamon
• 1-2 dashes vanilla extract
• 8-16 tbsp. butter for cooking

Details

Servings 6

Preparation

Step 1

Slice baguettes 1 1/2-2 inches thick on a bias. Break chocolate bar into the approximately 1 x 2 inch pieces it’s portioned into. Using a pairing knife, make a small horizontal slit into the bread slices and maneuver the knife inside to create a pocket. Slip a small piece of chocolate into each pocket and reserve until ready to use. Combine eggs, cream, sugar, cinnamon and vanilla in a mixing bowl and mix well. Place a large sauté pan (preferably non-stick) over a medium high heat with enough of the butter to coat the bottom of the pan when melted. As pan is warming and butter is melting, dip the number of filled bread pieces that will fit in the pan (in 1 layer not too crowded) into the egg batter and coat well. Remove from batter, allowing excess batter to run off and carefully place into the pan as the butter is sizzling but not browning. Cook until the bottom is golden brown, turn over and cook until that side is golden brown as well and egg is cooked through. Transfer to a platter and reserve hot repeat until desired number of pieces are cooked. Transfer to a serving platter or individual plate and top with homemade strawberry preserves. To preheat 350-400 degrees until cooked through.