Chocolate French Toast Pain Perdu By Melissa Darabian Recipes
CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN
Saw this on "Ten Dollars Meals" and posting for safe keeping and will probably be making for Valentines Day morning.
Provided by diner524
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
PAIN PERDU
What we call French Toast the French call Pain Perdue. Sometimes served for dessert with fresh fruit. Posted for ZWT3
Provided by Julie Bs Hive
Categories Breakfast
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
- Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 4.8, Cholesterol 144.2, Sodium 198.8, Carbohydrate 16.4, Fiber 0.7, Sugar 2.9, Protein 7
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