Chocolate-Stuffed French Toast
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A disgustingly delicious breakfast for the really serious chocolate addict in your family. Me, for instance. Hint, hint, guys.
6 to 8
3/4-in. thick slices
, or dark chocolate bar (1 1/2 oz), broken into squares
- First, prepare your stuffed bread slices. Insert the point of a sharp knife into the bottom crust of a slice of bread. Carefully cut almost (but not all the way) through to the top crust, and wiggle the knife around a bit to make a pocket. Have your child very gently insert a square of chocolate into this pocket, stuffing it as far in as possible without letting it break through the side. Better keep a few extra slices of bread handy in case of, well, accidents. And don’t forget to eat any leftover squares of chocolate.
- In a flattish bowl or pie plate, beat together the eggs, milk and vanilla. Quickly dip each stuffed bread slice into the mixture, turning to coat both sides. Don’t let the bread soak or it will get too soggy (and use up all the egg mixture). Pour a bit of vegetable oil into a frying pan, place over medium heat and cook the stuffed French toast until golden brown on both sides, turning once.
- Dust with icing sugar and serve immediately (with real maple syrup, of course), or keep warm in a 200°F (100°C) oven – until you can get mom out of bed.
- Variations: Instead of chocolate, you can stuff your French toast with chunks of cheese, or a slice of banana, or even a spoonful of strawberry jam.