Chocolate French Toast (Pain Perdu)

Serves: 3

Mckayla Luettgen

1 January 1970

Based on User reviews:

41

Spice

51

Sweetness

55

Sourness

41

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 cup

Heavy Cream

1 cup

Milk

2 tbsps

Sugar

1 cup

Butter (divided)

1 tsp

Vanilla Extract

1 pinch

Kosher Salt

1 cup

Semisweet Chocolate Chips

2

Eggs

Directions:

1

Watch how to make this recipe

2

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

3

Put the chocolate into a medium bowl and pour in the cream mixture

4

Let sit until the chocolate is melted, about 5 minutes

5

Add the eggs and mix until well combined

6

Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly

7

Pour the chocolate mixture over the bread, making sure to cover the tips

8

Push the bread down with your fingers to coat the bread completely

9

Refrigerate, covered, for at least 2 hours

10

Remove from the refrigerator 30 minutes before baking

11

Preheat the oven to 375 degrees F

12

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

13

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

14

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