Need dessert quick? Check your pantry, because you're likely
to have everything on the list for this delicious twist on French toast.
Serves 4 as
dessert or part of a brunch.
white sandwich bread, fresh or slightly stale
1-1/2 to 2 oz. good-quality semisweet chocolate (preferably
from a thin bar)
1 tsp. pure
piece of bread into four triangles by slicing diagonally.
break the chocolate into 8 pieces, roughly the same triangle shape as the bread
pieces but slightly smaller by at least 1/4 inch all the way around.
In a medium
bowl, vigorously whisk together the eggs and sugar until well combined.
Add the half-and-half,
vanilla, and salt and whisk until combined.
bread pieces in the bowl and press down gently to make sure they’re all soaked.
Heat 1 Tbs. of the butter in a medium nonstick skillet over
butter is melted and sizzling, add half of the bread pieces in one layer,
leaving a little space between each.
nicely browned, about 2 min.
piece over with a spatula and cook until the other side is nicely browned,
1-1/2 to 2 min.
the bread pieces to a plate lined with paper towels and take the skillet off
triangle of chocolate on half of the bread pieces, and top each with another
piece of bread (save the best-looking pieces for the tops).
sit while you return the pan to the heat, melt the remaining 1 Tbs. butter,
cook the remaining bread, and fill it with the remaining chocolate.
the chocolate sandwiches are made, arrange two, overlapping slightly, on each
of four plates.
the confectioners’ sugar generously over all and serve warm.
information (per serving): Calories (kcal): 270, Fat (kcal): 16, Fat Calories
(g): 140, Saturated Fat (g): 9, Protein (g): 7, Monounsaturated Fat (g): 4,
Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 1, Sodium (g): 290,
Cholesterol (g): 135, Fiber (g): 2,