This recipe isn't just novelty or excessiveness for its own sake. Whoever invented it knew exactly what they were doing. It's respectable, and awesomely so. When I first made this it was for dinner on Wednesday night. I love having breakfast for dinner, and, as noted when I made pancakes for dinner, there's a Pippi Longstocking-ish thrill to be had about eating what you want when you want. Plus it seems kinda shortsighted to restrict so many good, fast and simple food ideas to the early morning. I made them again for lunch today, which is when I discovered a further point in their favour - they still taste brilliant after sitting round for a several minutes while I photograph them.
Chocolate - French Toast - together - it speaks for itself, really. Except I'm not going to let it, because this wouldn't be much of a food blog if all I did was post pictures of things with a caption saying the title of the recipe and "Ya-huh?" or "See?" afterwards.
So: The sensory experience of biting into crisp-edged, egg-soft bread and the contrast between its buttery exterior, puffy interior and the tongue-coatingly cocoa-y dark chocolate holding it together, is pretty outstanding. Both in terms of both texture and - surprise - taste.
While I could eat white chocolate all day, every day, I think the darker stuff works best here, because while it's rich, it's not too sweet. Any more going on and your veins might not be able to cope from the spike in blood sugar.
If you want to galvanise this basic recipe and make it more debonairly savoury, you could do as I did and slice up some ripe pear and feta cheese and use that inside the sandwich instead. Because juicy pear and soft, creamy, salty cheese nestled in a cocoon of the aforementioned eggy, buttery bread is almost enough to steal its chocolatey counterpart's glory.
Despite the namechecking of the French, it seems right that I found a recipe of such unrestrainedness in an American magazine. This magazine, called Fine Cooking, is one of the better ones out there - in fact when one of Tim's co-workers gave him some issues of it to give to me I was surprised at how much I liked them. I'm very particular about food magazines and wasn't expecting to find an American one, with their differences in measurements and common ingredients and so on, to be so readily fantastic. But the recipes are gorgeous with a good mix of easy and aspirational; the layout is appealing and the writing is genuine and knowledgeable. Which sounds like a pretty simple formula - but several magazines seem to miss one or two of those elements. While I don't think you can actually find Fine Cooking in shops here in New Zealand, they have a very cool website where you can easily look up recipes. Such as this one here for Chocolate French Toast Sandwiches. Which surely and specifically demonstrates that they know what they're on about.
Seriously, this recipe is probably the most exciting thing that's happened to me all week. Well, that and the fact that Tim and I have booked tickets to go up home and visit my family (including NEW KITTEN) for a weekend in September. And the fact that I won tickets to the Chocolate Festival next month thanks to the lovely Andrea of So D'lish. Actually...that happened last week...we're so unexhilarating lately, but I do like it that way most of the time.
Chocolate French Toast Sandwiches
Slightly adapted from this recipe in Fine Cooking.
Four thick slices of white sandwich bread
1/2 cup milk
A pinch of salt
40g dark chocolate (I used Whittakers Dark Ghana)
- Cut the slices of bread in half diagonally, so that you have eight triangles.
- Roughly chop the chocolate.
- Lightly whisk the eggs, then add the milk and the salt and mix again.
- Heat a little butter - as much as you like really, I used about a tablespoon - in a wide saucepan. Quickly dip four of the bread triangles into the egg-milk mixture and fry on both sides in the butter till golden brown.
- Lay two triangles each onto two plates, and divide the chocolate over the top.
- Repeat the dipping and frying with the remaining four triangles of bread, and then put them on top of the pieces on the plate, to complete the sandwiches. The heat of the top and bottom pieces will slowly melt the chocolate.
For a Pear and Feta variation, slice up a pear and some feta, as much as you like, and use that to fill the sandwiches instead.
Title via: Diamonds Are A Girl's Best Friend, that evergreen song from Marilyn Monroe's film Gentlemen Prefer Blondes. (Look, I managed not to use the word iconic! Oh, wait...)
Laura Nyro. I'd heard of her before, but never actually heard her; oh my gosh. Been On A Train is strong stuff. Her voice is amazing. And, I had no idea she wrote the gorgeous Wedding Bell Blues.
Chess - for a musical about a game where the players are almost entirely sedentary, the music itself is - thankfully - extremely dramatic and exciting. While Nobody's Side is the big power number for the ladies, I found myself on a bit of a Heaven Help My Heart rampage on Youtube today. Predictably, Idina Menzel's version is my clear favourite, but Broadway original Judy Kuhn's clear voice and emotional presence also makes for a beautiful rendition. Also Julia Murney's is routinely amazing. Um, that's all for now.
Next time: Not sure. Possibly something from Ottolenghi again, I just can't quit that cookbook of his.