We are celebrating sandwiches at I Heart Cooking Clubs this week. I was going to make a savory ahi tuna sandwich but when I saw Donna Hay's wonderful stack of sandwiches made of Chocolate French Toast from The Instant Cook, I knew I had to make them.
Chocolate French Toast
Slightly Adapted From The Instant Cook by Donna Hay
16 slices soft baguette
100 g (3 1/2 oz) dark chocolate, melted
(I added a pinch of sea salt)
2 eggs, lightly beaten
1/3 cup milk (I used almond milk)
2 Tbsp icing (confectioner's) sugar, sifted
butter for frying
icing (confectioner's) sugar, extra, for dusting
Spread half the baguette slices with the melted chocolate (I sprinkled with a little bit of sea salt) and sandwich together with the remaining slices. Combine the eggs, milk and icing sugar, then dip the sandwiches into the mixture. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden. Serve warm and dusted with icing sugar.
Notes/Results: Here's the thing, I like French toast sorta, kinda. It's OK. Not something I would usually order for breakfast but I'd try a bite off of your plate--especially if it was stuffed with blueberries or something. ;-) However, melt dark chocolate between two slices (and sprinkle with the smallest pinch of sea salt) and eat it like a (messy) sandwich and it elevates it into something I could love. This was yummy. I used a smooth 70% dark chocolate bar and with the kiss of salt, it was rich and decadent with out being too sweet. I made 3 "sandwiches" out of 6 small baguette slices so that I would have enough to photograph and could only eat two. But what a two they were. ;-) Breakfast, lunch, dessert or a snack this is a simple indulgent treat that I would make again.
You can check out all of the different Donna Hay sandwich creations by going to the Sandwich Sensations post at IHCC and following the links.
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