I love the French people’s attitude towards breakfast. Croissant, pain au chocolat, brioche and we can only assume French toast, though I’m not too sure about that. With the weekend just hours away I wanted to try a recipe that is perfect for a lazy Sunday morning.
I love the idea of combining the chocolate from pain au chocolat with the rich creaminess of French toast.
– 4 eggs
– 2/3 cup milk
– 1 tbsp sugar
– 1 tsp vanilla extract
– 160gms dark chocolate
– 4 thick slices bread (2cm thick)
– raspberries to scatter
– 160gms mascarpone
Start by whisking the eggs, milk, sugar and vanilla. Slice your bread at least 2,5cm thick. Then cut a small slit into the side of the thick slice of bread, you want to create a pocket to fill with chocolate. Stuff each pocket with 40gms, or as much as you can fit, of chocolate, break it into smaller pieces so it melts easily during cooking.
Heat some butter in a pan, then soak the bread in the egg mixture and cook on each side till golden. Dust with icing sugar and scatter with berries and a scoop of mascarpone.