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Author Notes: I wanted to combine the flavor of my own recipe for bittersweet chocolate stuffed French toast and another favorite of mine, Black Bottom Cupcakes, chocolate cupcakes stuffed with cream cheese and chocolate chips. The first trial was good, but needed something extra, so I chopped some candied orange peel. If you abstain from perfectionism and avoid overblending you get a different mouthful with each bite: tangy cream cheese, melty rich chocolate, and candied orange peel. —creamtea
Serves 3 and can easily be scaled up or down, by using a little more of this or less of that
- 5 large eggs
- 1-1/2 ounces cream cheese, softened
- 1/2 teaspoon sugar
- 1 ounce best-quality bittersweet (or semi-sweet) chocolate such as Sharffen-Berger, or more or less to taste
- 3/4 cup milk, whole or 2%
- 2 tablespoons cream or half-and-half
- 2 teaspoons vanilla extract
- 6 slices challah or brioche
- 1 tablespoon candied orange peel, about 3 strips, diced
- 2 tablespoons butter, more or less
- Pure maple syrup (optional)
- Break the eggs directly into a rectangular Pyrex dish that will fit all the bread slices in a single layer. Don't add the bread yet, just whisk the eggs until well-combined.
- Place the cream cheese in a small bowl, and cream it with a wooden spoon until soft. Add a teaspoon or two of the eggs, then add the sugar and whisk until combined. Chop the chocolate coarsely and set it aside.
- To the eggs, add the cream and milk and vanilla and whisk to combine well. Put the bread slices into the Pyrex pan, flipping them so both sides absorb the egg mixture.
- Heat a large non-stick skillet on medium-low heat and add the butter. Melt until foamy. Tilt the pan to distribute the butter evenly.
- Divide the cream cheese among 3 of the bread slices. I like the cream cheese in several separate small dollops, but you may prefer to spread it evenly on the slices. Distribute the chocolate evenly among the 3 slices alternating with, or over, the cream cheese. Sprinkle this assemblage with the orange peel. Top each slice with remaining soaked bread slice to form a sandwich, then carefully lift each portion with a large pancake turner and place in the skillet. Fry for several minutes until brown on the undersides, then flip and brown the second side of each portion. Remove to warmed plates. Serve. Maple syrup is optional.
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast