This can be assembled the night before serving, left in the refrigerator and
cooked just before serving.

1 loaf day-old French bread
1 C. milk chocolate chips or cinnamon chips
5 eggs, beaten
1 1/4 C. milk
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract
Strawberries (optional)
Maple syrup (optional)

Spray a 13 x 9-inch baking pan with nonstick cooking spray. Cut the French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2-inch-long slits in one side of each bread slice, cutting 3/4
of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into prepared baking pan. Whisk together eggs,
milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight. Heat oven to 400 degrees. Bake, uncovered, 20 to 25 minutes or until golden
brown. Transfer toast to plates. Serve with maple syrup, if desired. Makes 6 servings.

 Recipe By The Gourmet Mom
Lisa Montalva
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