Treat guests of all ages to this Easter brunch delight!
Ingredients
Ganache Filling
[Prepare at least 1 hour prior to making French toast.]
2 cups Sephra Belgian Dark Chocolate chips
1 ½ cups cream
Egg Mixture
12 eggs
2 cups half and half
1 ½ teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
For the French Toast...
8 slices of french bread, about 1 inch thick
Preparation
Ganache Filling Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months. Egg Mixture Whisk all ingredients together in a large bowl and set aside. For the French Toast... Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.
