Wednesday, February 15, 2012

Recipe Wednesday: Chocolate-Filled French Toast with (or without) Strawberry Sauce

This is one of those delightful recipes that produces results waaaaaaaaaaaaaaay more impressive than the amount of work required.
French Toast:
For every two servings, you’ll need:
4 slices white bread, crusts trimmed
1 egg
2 T. milk
Splash of vanilla extract
2 oz. grated or chopped chocolate*
Oil or butter for cooking

Strawberry Sauce:
1 c. fresh strawberries
Sugar, honey, or agave syrup to taste
A squeeze of fresh orange juice (optional)

Heat a griddle over medium-high heat. 
In a bowl, beat the eggs, milk, and vanilla until well blended. Take two pieces of bread and place about 1 oz. chocolate between them, leaving a ¼” margin of chocolate-free bread around the edges.  Hold the two slices together and gently dip both sides of the “chocolate sandwich” into the egg.  (It will greatly reduce the mess you make if you do this right next to the griddle.)  Place the egg-dipped chocolate sandwich on the heated griddle and cook until golden brown on the first side (2-4 minutes), then gently turn over (“flip” implies too vigorous of a motion) and cook the second side until golden brown.
While the French toast is cooking, puree the strawberries and orange juice (if using) in a blender.  Taste and sweeten if necessary.
Dust the French toast with powdered sugar and serve the strawberry sauce on the side.

*The quality of the chocolate really matters here.  I use Trader Joe's Bittersweet and Milk chocolates that come in the huge bar.  (Helpful, I know.)  Then I break off chunks and chop them with a big chef's knife.

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