Chocolate French Toast (Pan Perdu)
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you have stale bread and your conscience won't let you throw it away, you can not only revive it but also make an incredibly delicious chocolate dessert. Pain perdu (French for "forgotten bread") French toast is very simple to make: fill slices of bread with chocolate cream, let them soak well, and bake in the oven. The result is a delicious dessert with a rich chocolate flavor and a delicate texture, similar to bread pudding. Serve the toast with whipped cream, a scoop of ice cream, or, for the truly chocoholic, chocolate sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 slices of white bread, cut off the crusts and cut the slices into triangles
- 0.5 cups heavy cream
- 0.5 cups of milk
- 2 tablespoons of sugar
- 1/4 cup butter, divided
- 1 tsp vanilla extract
- A pinch of salt
- 0.5 cup chopped chocolate
- 2 eggs
- Special equipment: baking dish measuring 22 x 12 cm.
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Recipes with similar ingredients: white bread, chocolate, vanilla extract, milk, cream, eggs
Cooking the dish according to the recipe:
- In a small saucepan, bring 1/4 cup cream, milk, sugar, 3 tablespoons (45 g) butter, vanilla, and salt to a simmer over low heat. Place the chopped chocolate in a medium bowl and pour the hot cream mixture over it. Let it sit for 5 minutes, until the chocolate has melted. Add the eggs and mix well.
- Grease a baking dish with the remaining butter and arrange the bread slices in it, slightly overlapping them. Drizzle the chocolate mixture evenly over the bread. Press down with your fingers to coat completely. Cover and refrigerate for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 190°C.
Bake for about 30 minutes, until the bread is golden brown around the edges.
Pour the remaining cream into a chilled bowl and whip until soft peaks form. Serve the French toast on plates with a dollop of whipped cream.
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