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Stuffed French Toast I Recipe

Ingredients

4 eggs

1 1/2 cups milk

1/2 cup butter

5 slices French bread

1 cup semisweet chocolate chips

1 tablespoon white sugar

1 (8 ounce) can crushed pineapple, drained

1/4 cup chopped walnuts, for topping

1/2 of the cheesecloth mixture stitched round the bun

Directions

Place 4 eggs in a medium saucepan and heat milk, butter, and bread in a large saucepan over medium-low.

Simmer for about 1 hour, until set. Remove from saucepan and set aside. Stir in chocolate chips, sugar, and pineapple. Whisk in nuts and remaining cheesecloth mixture. Cool for 15 to 20 minutes. Cool further. Cut into bite-sized portions.

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Comments

Callaya Catra writes:

⭐ ⭐ ⭐ ⭐ ⭐

Although this is a very pleasant dish, I did not care for the ingredients. The bready nature of the butter and additional salt are actually pretty bland, and making to-go food items that are hard and basically sponge like really make this dish rather bland. Instead I put a couple shakes of powder pop in the center of my 18 inch pan, and just spread it around the bread to fry both bread and paper towel. Quite a bit of fiddling around at the end as well... probably my fault. Congratulations, you've just made the 4 batters that I lengthBgat this dish out to be. I therefore recommendation passing the reserved coffee crumbs from cooler(once dry) onto slices of bread before grateChing them. This allows the butter to melt more freely, which tastes much better, and also ensures that your slices are whole bakery grade. BTW, crumbs should be chopped small; the