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* Use a good quality chocolate; cut into large pieces. Cut through each slice of bread horizonally with a serrated knife to within 1/4 inch of the bottom crust, forming a pocket. Into each pocket stuff half the chocolate, pressing the openings together. In a shallow bowl or pie plate, whisk together the egg, milk, superfine sugar, vanilla, cinnamon, and a pinch of salt. Add the filled bread in one layer, and let it soak, turning it once, for 5 to 10 minutes, or until the bread absorbs most of the egg mixture. In a heavy skillet heat the butter over moderately low heat until the foam subsides and in it cook the soaked bread, turning it frequently with a spatula, for 10 minutes, or until it is crisp and golden. Tranfer the french toast to heated plates, dust it with the confectioners sugar and serve it with the ice cream. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 540 (47%)|
|Amt Per Serving||% DV|
|Total Fat 60g||80 %|
|Saturated Fat 34.9g||174 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 138mg||42 %|
|Sodium 1315.1mg||45 %|
|Potassium 353.8mg||9 %|
|Total Carbohydrate 137.6g||40 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 128.8g|
|Protein 21.1g||30 %|
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Calories per serving: 1157
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