Chocolate French Toast Pain Perdu By Melissa D Arabian Recipes

FRENCH CUT STEAK

Steps:

• In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
• Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
• In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
• Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

CRUNCHY BRAN FRENCH TOAST

Steps:

• Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
• Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
• Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
• Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

CHOCOLATE FRENCH TOAST

Steps:

• Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
• Heat a lightly buttered skillet or griddle over medium heat.
• Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN

Steps:

• Special equipment: 9 by 5-inch baking dish.
• 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.
• 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.

CHOCOLATE FRENCH TOAST

Steps:

• Slice loaf into 1-1/2 inch slices.
• In a dish beat eggs,milk,cinnamon and vanilla.
• Dip each slice in egg mixture coating both sides.
• Melt butter in a skillet and add bread slices cook to golden brown on both sides.
• Top with syrup or powdered sugar.

CHOCOLATE FRENCH TOAST

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).

CHOCOLATE FRENCH TOAST

Steps:

• In a well greased 13x9-inch baking dish, arrange 6 slices bread. Sprinkle over chopped chocolate. Top with remaining slices.
• In a large bowl, beat eggs slightly. Whisk in orange juice, butter, sugar, evaporated milk and vanilla. Pour over bread. Let stand 30 minutes.
• Bake in a preheated 350F oven for 45 minutes, or until puffed and lightly browned. Let stand 10 minuted before serving. Sprinkle with confectioners sugar. Serve with orange sections.
• TIPS: Assemble, cover and refrigerate overnight (butter will harden, but will melt during cooking). Let stand at room temperature for 30 minutes before baking.

CHOCOLATE (MILK) FRENCH TOAST

Steps:

• Beat the eggs in a mixing bowl and add the chocolate milk to it.
• Beat until well mixed.
• Pour this into a pie plate.
• Put half the butter or margarine (1 tbsp.) in a skillet and heat over medium-high heat.
• Dip one slice of the bread into the egg mixture and turn the bread over to coat the other side.
• Place the coated bread in the skillet and repeat with antoher slice.
• Cook until the bottoms are browned and then turn the slices with a spatula and cook until the other side is browned; remove to a serving plate.
• Put the remaining butter or margarine in and repeat the cooking process.
• Sprinkle with powdered sugar and top with cherry pie filling or syrup if you like. (I like whipped cream)!