Chocolate French Toast Pain Perdu By Melissa D Arabian Recipes

Steps:

• 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. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 375 degrees F.
• Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
• Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

Steps:

• Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
• Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
• Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
• Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Steps:

• In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
• Pour mixture into a shallow pan.
• Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
• Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
• Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Steps:

• In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
• Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
• Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
• Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
• Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.

Steps:

• For the Home made Brioche:.
• For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball.
• Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
• After refrigeration, preheat oven to 375 degrees. Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
• Transfer dough to oven, lower the temperature to 350 degrees and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
• Prepare the chocolate sauce:.
• Break up the chocolate and place the pieces along with 1/4 cup of the water in a saucepan. Place over low heat and slowly melt the chocolate, stirring occasionally.
• When the chocolate is melted and smooth, stir in the butter piece by piece.
• Stir in the rest of the water and bring the sauce to a boil, stirring constantly. Keep over very low heat while you finish the French toast. (The sauce may be made ahead. Reheat gently in a double boiler.).
• For the French Toast:.
• Place a cake rack over your sink.
• In a small bowl, stir the cinnamon and sugar together.
• Place the brioche in one layer in a baking dish or other shallow dish and pour warm milk over them.
• After about 1 minute turn them over and soak for another minute. Remove them to the cake rack to drain.
• Preheat the oven to warm and place 6 plates or soup plates in the oven to warm.
• Beat the eggs together in a shallow dish.
• Place a frying pan over moderate heat and melt some butter in it. Quickly dip the brioche, first one side then the other.
• Place in the frying pan and brown on both sides. Remove, place on a cutting board and sprinkle with the cinnamon sugar and Cocoa Powder. Repeat with remaining french toast/Brioche.
• Cut the brioche into 6 pieces.
• To serve:.
• Place 5 pieces of brioche on each plate and drizzle with the chocolate sauce.
• Cover with sliced large, ripe juicy strawberries and Pistachios (optional) and sprinkle lightly with confectioners sugar.
• INHALE!

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).