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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Found this recipe in the Express Jet airline magazine while I was on a trip. The article said that the bread is best if stale so that it will absorb more of the egg. ***I have no idea how many servings this makes because there was no yield on the recipe.*** I have not made this and it sounds VERY sweet for my tastes. Ingredients:
1 loaf unsliced white bread or 1 loaf brioche bread or 1 loaf challah |
6 eggs |
2 cups half-and-half |
1/3 cup honey, warmed |
2 tablespoons vanilla |
1 pinch salt |
1 (8 ounce) package cream cheese, room temperature |
1/2 teaspoon almond extract |
2 tablespoons sugar |
1 5/8 ounces chocolate candy bars |
butter (optional) |
syrup (optional) |
powdered sugar (optional) |
Directions:
1. Combine cream cheese and sugar until creamy.
2. Add the Vanilla extract.
3. In a bowl, whisk the eggs, half & half, vanilla, salt and honey until combined.
4. Preheat the oven to 375°F.
5. Cut the bread into 1 thick slices.
6. Cut each slice along the crust on two sides, making a pocket.
7. Spoon the filling into the pockets being careful not to overfill.
8. Slide a couple chocolate pieces into the center of the pocket and press slightly to seal.
9. Soak each slice into the mixture for 30 seconds per side.
10. Set on a cooling rack for 2 minutes to allow full absorption.
11. Add butter to a skillet and melt until foamy.
12. Cook slices briefly until golden on each side.
13. Return to cooling rack.
14. Slide cooling rack into the oven for 10-15 minutes to bake the centers. (Put a cookie sheet underneath to catch the drippings for a less messy oven!).
15. Serve warm plain or with toppings such as syrup or powdered sugar.
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