Here is a decadent French toast for a special occasion like Valentine's Day. If you're making this as part of a breakfast or brunch along with other dishes, you can keep the French toast warm in an oven set at 200°F while the rest of the meal is prepared. For a heart-healthier version, use 2% milk instead of cream and egg substitute in place of the eggs.
Total Time: 25 minutes.
Hands-on Time: 25 minutes. |
INGREDIENTS:
1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling
| 1. | Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool. |  | | 2. | In a large bowl, beat together the eggs, vanilla and chocolate mixture. (The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well. | | | 3. | In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm. |
Makes 6 servings
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