Wednesday, October 31, 2012

Chocolate french toast

I recently modified a recipe I found in a library cookbook. It was such a hit with the kids, and I thought it would be fabulous for a holiday brunch, although we'll only make this on occasions that the hubby misses a meal due to work. Chocolate French Toast 3 T butter 3/4 c. milk 2 T sugar 1 tsp vanilla 1/2 c. chocolate chips 2 eggs 6 slices bread Melt butter and chocolate chips in the microwave, stirring every 30 seconds. Add milk, sugar, and vanilla. It's okay if the mixture looks chunky, just mix it as best you can. Whisk in eggs. Cut bread into triangles, then push into buttered loaf pan (9x5). Pour chocolate mixture over the bread, making sure to cover all the bread. Feel free to push the bread down to submerge it - just make sure there's no naked bread. Cover with plastic wrap and refrigerate 2 hours (or 30 minutes, if that's all the time you have before the minions demand food). Bake at 375 degrees for 30 minutes, or until custard is set and edges are golden. Serve with whipped cream, if desired.