Stuffed French Toast Recipe
Ingredients
| Eggs | 3 Large | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| White bread slice | 8 | |
| Milk chocolate | 4 Ounce, finely chopped | |
| Maple syrup | 1/2 Cup (16 tbs) | |
| Orange zest | 1/2 Teaspoon, grated |
Directions
Preheat griddle on appropriate setting for 5 minutes.
In shallow bowl, blend eggs, half-and-half, and sugar.
Dip 4 bread slices in egg mixture, turning to coat both sides.
Place bread on griddle and cook about 2 minutes, or until bottoms are golden.
Turn the slices over and sprinkle 2 of them with half of the chocolate.
Cook about 2 minutes more, then top the melted chocolate slices with the 2 remaining plain slices to form a sandwich.
If necessary, carefully turn sandwiches again to obtain a uniform golden color and melt the chocolate thoroughly.
Repeat with remaining bread and chocolate.
In small saucepan, combine maple syrup and orange zest; heat on a low set- ting for about 5 minutes, or until mixture is warmed through.
Pour into a sauceboat and serve on the side.
In shallow bowl, blend eggs, half-and-half, and sugar.
Dip 4 bread slices in egg mixture, turning to coat both sides.
Place bread on griddle and cook about 2 minutes, or until bottoms are golden.
Turn the slices over and sprinkle 2 of them with half of the chocolate.
Cook about 2 minutes more, then top the melted chocolate slices with the 2 remaining plain slices to form a sandwich.
If necessary, carefully turn sandwiches again to obtain a uniform golden color and melt the chocolate thoroughly.
Repeat with remaining bread and chocolate.
In small saucepan, combine maple syrup and orange zest; heat on a low set- ting for about 5 minutes, or until mixture is warmed through.
Pour into a sauceboat and serve on the side.
Chef
