1 oz chocolate, melted, or several spoonfuls of Nutella
Strawberries and/or bananas, sliced
12 slices day old challah or brioche bread about 1/2-3/4 in thick
1 1/2 c half and half
2 tbsp honey or maple syrup, warmed
Night Before- Make custard by mixing eggs, half and half, and
honey or syrup; refrigerate. Set out bread to stale.
Preheat oven to 375; pour custard mix into pie pan. In a bowl
combine mascarpone, cream, zest, and sugar. Add Nutella (or
melted, cooled chocolate) until all ingredients are incorporated.
Spread a large dollop of chocolate mixture on half of the slices
of bread, and top with sliced fruit if desired (fruit may be left for
topping leaving only chocolate on the inside- yum) Cap each
slice with another piece of bread making 6 sandwiches.
Dip each sandwich in custard mix for 20 seconds on each side,
and then let rest on a cooling-rack-over-sheet-pan for at least
2 minutes. With enough butter to just cover the bottom of a
griddle or pan, cook each sandwich until just golden on each
side- 2-3 minutes on medium heat. Transfer back to the
cooling-rack-on-sheet-pan, and bake in oven for 5 minutes.
Dust with powdered sugar and toasted almond slices along with
sliced fruit. Strawberry syrup is also a nice addition.
0 Out of 5 from
You can add this Stuffed French Toast recipe to your own private DesktopCookbook.