Breakfast on the go

On » Monday, January 17, 2011 //

Chocolate and Pistachio French Toast with Warm Maple Syrup

(Serves 8)


8 large slices brioche or challah
4 eggs
100ml milk
A pinch each of cinnamon and nutmeg 
25g butter
200g chocolate spread
120g pistachios, chopped
300ml maple syrup 

  2. Spread a generous layer of dark chocolate spread on 4 of the brioche slices, then sandwich with the remaining 4. Cut diagonally and place each sandwiched triangle in a large shallow dish.

  3. In a large bowl whisk together the eggs, milk and spices and pour over the sandwiched brioche. Leave to soak for at least half an hour. Alternatively, you can leave to soak in the fridge overnight.

  4. Heat butter in a large frying pan and cook the brioche-chocolate sandwich triangles, for 2-3 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the brioche sandwiches are cooked.

  5. Arrange on a platter scattered with chopped pistachios. Heat the maple syrup on low in the microwave and serve drizzled over the chocolate and pistachio French toast.

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