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French toast?

Hail Pudding?

Who cares: Corrupt chocolate "tiles" for the weekend

There is no frying here, but that's the last normative thing that can be said about this mold (and that's exactly why we love it)

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• Hail pudding

• French toast

• bread

• chocolate

• recipe

Liat Shirit

Thursday, January 21, 2021, 6 p.m.

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Crusty outside, warm and soft inside.

Baked Chocolate French Toast (Photo: Walla! NEWS system, Liat Shirit)

Instead of frying the French toast slices, this time I decided to bake them in the oven.

I pampered the egg batter with the cream and milk in a decent dose of chocolate and after the slices “drank” the gods drink and baked like a soft cake, I added some more chocolate ganache on top and chopped nuts.

We usually like our French toast with challah or buttery brioche challah.

In this case I used rustic bread that kept its crust and texture, but you can also use Shabbat challah.

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French chocolate toast in the oven

Recipe By: Liat Shirit, Walla!

Food

• ★

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• 20 minutes of work

• Three hours in total

• Easy to prepare

• Rectangular pattern 23 * 33

• vegetarian

• milky

• Breads

• chocolate

• Breakfast

• kosher

Baked Chocolate French Toast (Photo: Walla! NEWS system, Liat Shirit)

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Ingredients

• • 1 unit rustic white bread or challah (about 450 grams)

  • 3 packs sweet cream (3 cups)

  • 170 grams of coarsely chopped milk chocolate

  • 170 g coarsely chopped dark chocolate

  • 2 teaspoons vanilla extract

  • 9 eggs

  • 2 cups milk

  • ½ Brown sugar

  • 1 teaspoon salt

  • ½ Couscous (Pecans / Hazelnut / King)

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Preparation

How to make French chocolate toast in the oven?

• 1 Slice the bread into 1 cm thick slices and arrange like shingles in a heatproof pan greased with a little butter.

• 2 In a small pot or microwave, heat sweet cream, milk chocolate, dark chocolate and vanilla extract.

  Mix well until the mass of the chocolates is complete.

  Set aside to cool at room temperature.

• 3 In a large bowl whisk together eggs, sugar, milk and salt.

  Set aside a cup of the chocolate and cream mixture for later use and pour the rest in a gentle stream into the egg mixture while whisking constantly until a uniform mixture is obtained.

• 4 Pour the chocolate and egg mixture over the slices of bread in the pan so that all the slices are well absorbed in it.

  If necessary, lightly mash the bread into the pan so that it absorbs all the chocolate mixture.

• 5 Cover the mold with aluminum foil and refrigerate for a minimum of two hours to 12 hours.

• 6 Preheat the oven to a temperature of 180 degrees.

• 7 Place the covered pan in the oven for 35 minutes.

  Remove the aluminum foil and bake for another 35 minutes.

• 8 Remove the pan, cool slightly and meanwhile roast the nuts in a pan for a few minutes until they spread aroma and brown slightly.

  Coarsely chop.

• 9 Heat in a microwave in short pulses the glass with the chocolate, which we kept aside.

  Pour over the French toast and sprinkle the nuts over.

• 9

  How to prepare in pictures:

  Arrange the slices of bread in a greased pan-like tile (Photo: Walla! NEWS system, Liat Shirit)

  Pour over the chocolate mixture with the eggs, make sure that the slices of bread are soaked in it well and place (Photo: Walla! NEWS system, Liat Shirit)

  Bake in the oven (Photo: Walla! NEWS system, Liat Shirit)

  Pour hot chocolate and chopped nuts (Photo: Walla! NEWS system, Liat Shirit)

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