Chocolate Chip Stuffed French Toast
Inspired by techniques from America's Test Kitchen.
Rich chocolate chip cream cheese tucked between crisp fried bread, finished with a maple syrup drizzle.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- butter knife or small spatula
- shallow dish (about 23 cm)
- whisk
- large non-stick frying pan
- fish slice
- chopping board
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 590 kcal |
| Protein | 11.8 g |
| Carbohydrate | 74.1 g |
| of which sugars | 28.2 g |
| of which free sugars | 27 g |
| Fat | 28.2 g |
| of which saturates | 15.8 g |
| Fibre | 3 g |
| Salt | 1.14 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 115 g full-fat cream cheese, softened
- 19 g caster sugar about 1½ tbsp
- 45 g dark or semi-sweet chocolate chips
Sandwiches
- 8 slices good white sandwich bread (about 280 g)
Batter
- 1 large egg
- 240 ml cold water
- 65 g plain flour
- 1 tsp vanilla
For cooking
- 56 g unsalted butter, for frying
To serve
- 60 ml maple syrup, to serve
- 1
Stir filling. Mix 113 g cream cheese with 1½ tbsp caster sugar and 45 g chocolate chips until the chips are evenly distributed.
- 2
Close sandwiches. Spread the mixture over 4 bread slices and top with the remaining slices, pressing the edges firmly.
- 3
Thin batter. Whisk 1 egg with 240 ml cold water, 65 g plain flour and 1 tsp vanilla in a shallow dish until lump-free.
- 4
Fry batch one. Melt half of the 56 g butter in a large non-stick pan, dip two sandwiches in the batter and fry until the outside is a deep golden brown, about 3 min on each side.
- 5
Fry batch two. Melt the rest of the butter and cook the remaining sandwiches the same way.
- 6
Cut and serve. Slice into triangles and serve immediately with 60 ml maple syrup, while the chocolate is still soft.
Storage
Best served fresh while the chocolate is still soft; store any extra covered in the fridge for a day and warm through before eating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
