Ingredientes para Chocolate French Toast Pain Perdu By Melissa D Arabian
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- pinch kosher salt
- 4 ounces (113g) semi-sweet chocolate
- 2 large eggs
- 6-8 slices thick-cut bread
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Cómo preparar Chocolate French Toast Pain Perdu By Melissa D Arabian
- Preheat oven to 375°F (190°C). Grease a 9x5-inch baking dish with 1 tablespoon of butter.
- In a small saucepan over low heat, combine 1/4 cup heavy cream, 1/4 cup milk, 2 tablespoons granulated sugar, 3 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of salt. Bring to a simmer, stirring occasionally, until butter is melted and sugar is dissolved.
- In a medium bowl, place 4 ounces (113g) of finely chopped semi-sweet chocolate. Pour the warm cream mixture over the chocolate and let stand for 5 minutes until the chocolate is melted and smooth. Stir gently to combine.
- Whisk in 2 large eggs until well combined.
- Arrange 6-8 slices of thick-cut bread in the prepared baking dish, slightly overlapping.
- Pour the chocolate mixture evenly over the bread, ensuring all slices are coated. Gently press the bread down to submerge it in the custard.
- Cover the baking dish and refrigerate for at least 2 hours, or preferably overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake for 30-35 minutes, or until the custard is set and the bread is golden brown around the edges.
- While the French toast is baking, whip 1/4 cup heavy cream in a chilled bowl until soft peaks form.
- Serve the warm chocolate French toast immediately, topped with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
78g
Fat
98g
Carbs
13g
