Chocolate French Toast for holiday breakfasts

**Sinclairwife** · 11-10-2004, 03:38 PM

Chocolate French Toast

3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
ï¿½ teaspoon salt
12 slices day old bread, crusts removed
3 milk chocolate candy bars (i.55 ounces each), halved
2 tablespoons butter or margarine
Confectionerï¿½s sugar

In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9x2 baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. In a large non stick skillet, melt butter over medium heat. Fry sandwiches until golden brown on both sides.

Dust with confectionersï¿½ sugar.
Cut sandwiches diagonally; serve warm

**Sinclairwife** · 11-10-2004, 06:19 PM

Blueberry-Cream French Toast Casserole

1 loaf Texas toast or egg bread, cut into cubes
1 (8-ounce) package cream cheese, slightly softened
1½ cups fresh blueberries, tossed lightly with flour
Cinnamon
8 large eggs
1½ cups milk
¾ cup maple syrup
6 tablespoons butter, melted

Coat a 13-by-9-by-2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread.
Sprinkle generously with cinnamon.

Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.

Bake at 350 degrees for 45 to 50 minutes.

Makes 8 servings.