STREAMING NOW: Simply Nigella

French Toast 2.0

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr
SERVES:
10
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

  • Toast
  • 1 loaf unsliced white bread or 1 loaf brioche bread or 1 loaf challah
  • 6 eggs
  • 473.18 ml half-and-half
  • 78.07 ml honey, warmed
  • 29.58 ml vanilla
  • 0.25 ml salt
  • Filling
  • 226.79 g package cream cheese, room temperature
  • 2.46 ml almond extract
  • 29.58 ml sugar
  • 45.92 g chocolate candy bars
  • Toppings
  • 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: