Melty Chocolate/Cream Cheese French Toast Breakfast Sandwiches Recipe

Name: Melty Chocolate/Cream Cheese French Toast Breakfast Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1-1/2 ounces cream cheese, softened; 1/2 teaspoon sugar; 1 ounce best-quality bittersweet (or semi-sweet) chocolate such as Sharffen-Berger, or more or less to taste; 3/4 cup milk, whole or 2%; 2 tablespoons cream or half-and-half; 2 teaspoons vanilla extract; 6 slices challah or brioche; 1 tablespoon good-quality candied orange peel, about 3 strips, diced, or 1 teaspoon freshly grated orange peel; 2 tablespoons butter, more or less; Pure maple syrup (optional)

Servings: persons

5 large eggs
1-1/2 ounces cream cheese, softened
1/2 teaspoon sugar
1 ounce best-quality bittersweet (or semi-sweet) chocolate such as Sharffen-Berger, or more or less to taste
3/4 cup milk, whole or 2%
2 tablespoons cream or half-and-half
2 teaspoons vanilla extract
6 slices challah or brioche
1 tablespoon good-quality candied orange peel, about 3 strips, diced, or 1 teaspoon freshly grated orange peel
2 tablespoons butter, more or less
Pure maple syrup (optional)

1
Break the eggs directly into a rectangular Pyrex dish that will fit all the bread slices in a single layer. Don't add the bread yet, just whisk the eggs until well-combined.
2
Place the cream cheese in a small bowl, and cream it with a wooden spoon until soft. Add a teaspoon or two of the eggs, then add the sugar and whisk until combined. If using grated orange peel, add it to the creamed mixture at this point. Chop the chocolate coarsely and set it aside.
3
To the eggs, add the cream and milk and vanilla and whisk to combine well. Put the bread slices into the Pyrex pan, flipping them so both sides absorb the egg mixture.
4
Heat a large non-stick skillet on medium-low heat and add the butter. Melt until foamy. Tilt the pan to distribute the butter evenly.
5
Divide the cream cheese among 3 of the bread slices. I like the cream cheese in several separate small dollops, but you may prefer to spread it evenly on the slices. Distribute the chocolate evenly among the 3 slices alternating with, or over, the cream cheese. Sprinkle this assemblage with the candied orange peel, if using. Top each slice with remaining soaked bread slice to form a sandwich, then carefully lift each portion with a large pancake turner and place in the skillet. Fry for several minutes until brown on the undersides, then flip and brown the second side of each portion. Remove to warmed plates. Serve. Maple syrup is optional.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 large eggs, 1-1/2 ounces cream cheese, softened, 1/2 teaspoon sugar, 1 ounce best-quality bittersweet (or semi-sweet) chocolate such as Sharffen-Berger, or more or less to taste, and more.

Yes, Melty Chocolate/Cream Cheese French Toast Breakfast Sandwiches falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melty Chocolate/Cream Cheese French Toast Breakfast Sandwiches

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