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Name: Chocolate French Toast II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1/2 cup heavy cream or fat-free half-and-ha per reviews; 1/2 cup milk; 2 Tablespoons sugar; 1/4 cup butter divided; 1 teaspoon vanilla extract; pinch kosher salt; 1/2 cup semisweet chocolate chips; 2 Eggs; 6 slices white bread, crusts removed and cut into triangles; sliced almonds

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INGREDIENTS

1/2 cup heavy cream or fat-free half-and-ha ; per reviews
1/2 cup milk
2 Tablespoons sugar
1/4 cup butter ; divided
1 teaspoon vanilla extract
pinch ; kosher salt
1/2 cup semisweet chocolate chips
2 Eggs
6 slices white bread, ; crusts removed and cut into triangles
sliced ; almonds

Servings

INSTRUCTIONS

In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons

butter, vanilla, and salt and bring to a simmer. Put the chocolate into a

medium bowl and pour in the cream mixture. Let sit until the chocolate is

melted, about 5 minutes. Add the eggs and mix until well combined.

Grease the baking dish with the remaining tablespoon of butter, and it line

with the bread slices, overlapping slightly. Pour the chocolate mixture

over the bread, making sure to cover the tips. Push the bread down with

your fingers to coat the bread completely.

Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30

minutes before baking.

Sprinkle with sliced almonds, if desired.

Preheat the oven to 375 degrees F.

Bake until the custard sets and the bread turns golden at the edges, about

30 minutes.

Add the remaining cream to a chilled bowl and whisk until soft peaks form.

Serve the French toast on individual plates with a dollop of cream.

NOTES

Alert editor

Chocolate French Toast II

1/2 cup heavy cream or fat-free half-and-ha per reviews
1/2 cup milk
2 Tablespoons sugar
1/4 cup butter divided
1 teaspoon vanilla extract
 pinch kosher salt
1/2 cup semisweet chocolate  chips
2 Eggs
6 slices white bread, crusts removed and cut into triangles
 sliced almonds

In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons
butter, vanilla, and salt and bring to a simmer. Put the chocolate into a
medium bowl and pour in the cream mixture. Let sit until the chocolate is
melted, about 5 minutes. Add the eggs and mix until well combined.

Grease the baking dish with the remaining tablespoon of butter, and it line
with the bread slices, overlapping slightly. Pour the chocolate mixture
over the bread, making sure to cover the tips. Push the bread down with
your fingers to coat the bread completely.

Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30
minutes before baking.
Sprinkle with sliced almonds, if desired.

Preheat the oven to 375 degrees F.

Bake until the custard sets and the bread turns golden at the edges, about
30 minutes.

Add the remaining cream to a chilled bowl and whisk until soft peaks form.
Serve the French toast on individual plates with a dollop of cream.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (167g)
Recipe Makes: 4 Servings

Calories: 539
Calories from Fat: 329 (61%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 3.8g
Cholesterol 1088.6mg		335 %
Sodium 434.9mg		15 %
Potassium 351.8mg		9 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 21.2g
Protein 31.8g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 539

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