Stuffed French Toast
|Half and half||1⁄2 Cup (8 tbs)|
|Firm white bread slice/Egg challah bread||8|
|Milk chocolate||4 Ounce, finely chopped, use food processor fitted with steel blade|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Grated orange zest||1⁄2 Teaspoon|
Preheat griddle on appropriate setting for 5 minutes.
In shallow bowl, blend eggs, half-and-half, and sugar.
Dip 4 bread slices in egg mixture, turning to coat both sides.
Place bread on griddle and cook about 2 minutes, or until bottoms are golden.
Turn the slices over and sprinkle 2 of them with half of the chocolate.
Cook about 2 minutes more, then top the melted chocolate slices with the 2 remaining plain slices to form a sandwich.
If necessary, carefully turn sandwiches again to obtain a uniform golden color and melt the chocolate thoroughly.
Repeat with remaining bread and chocolate.
In small saucepan, combine maple syrup and orange zest; heat on a low set- ting for about 5 minutes, or until mixture is warmed through.
Pour into a sauce boat and serve on the side.