French Toast Chocolate Sandwiches

There are some recipes you don't even want to know the calorie count for.  The past few posts have been that way for me here at Deelicious Sweets.

Maybe you haven't noticed but I've been on a mission to put the Sweet back into Deelicious.

And nobody wants to know the calorie count for putting the Sweet back into Deelicious!

Let's just say that my workouts have been ramped up....A LOT!  It's a sacrifice I'm willing to make for these French Toast Chocolate Sandwiches.

Oh, and the Brown Butter Chocolate-Stuffed Toffee Chip Cookies,

and the Chocolate Toffee Chip Cookies,

and that Candy Bar Pie that will be posted next week. 

French Toast Chocolate Sandwiches
Yield: 4 Servings

---

Ingredients:

• 4 slices Pain Beaucaire {or white sandwich bread}
• 1 1/2 to 2 oz. semisweet chocolate {I used a thin 4 oz. Ghiradelli Baking Bar.}
• 2 large eggs
• 2 tablespoons granulated sugar
• 1/2 cup half-and-half {I used Oberweis}
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1 tablespoons unsalted butter
• Confectioners' sugar for dusting
• Raspberries for garnish

Instructions:

1. Cut each piece of bread into 4 triangles by slicing diagonally.  Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4 inch all the way around.
2. In a medium bowl, vigorously whisk the eggs and sugar until well combined.  Add the half-and-half, vanilla, and 1/4 teaspoon salt and whisk until combined.  Put the bread pieces in the bowl and press down gently to make sure they're all soaked.
3. In a medium nonstick skillet {I used a griddle so I could make several at one time}, heat 1 tablespoon of the butter over medium heat.  When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each.  Cook until nicely browned, about 2 minutes.  Turn each piece over with a spatula, place chocolate on 1 half of the bread and cook until nicely browned, 1 1/2 to 2 minutes.  Place the other half {without the chocolate} on top of the piece with the chocolate and allow the chocolate to melt, about 1 minute.
4. Melt the remaining 1 tablespoon butter, cook the remaining bread, and fill it with the remaining chocolate.  When all the sandwiches are made, arrange 2, overlapping slightly, on each of 4 plates.  Sprinkle the confectioners' sugar generously over all and serve warm with raspberries.

Cooks Note:  There are so many ways to serve this - You could put sliced bananas inside for a chocolate banana sandwich or serve with chocolate covered strawberries for a unique dessert!  I served mine with peppered bacon for breakfast.  That's just the way we roll here at Deelicious Sweets.  It was a very Chocolat moment {have you seen that movie?  I highly recommend it and the fact that Johny Depp is in it is a total WIN!}

Adapted from Fine Cooking Breakfast Magazine

Besides, flat tummies are so overrated, right?