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4 thick slices French bread
1-2 bars favorite chocolate
6 large eggs
1 cup half-and-half or milk
1 cup Cabot 2% Plain Greek-Style Yogurt, plus additional for topping
2 tablespoons vanilla extract
2 tablespoons Cabot Salted Butter
1. With paring knife, make “pocket” in each bread slice by cutting 2-inch slit in bottom and expanding with knife, being careful not to cut through sides. Insert piece of chocolate into each pocket.
2. In medium bowl, whisk eggs until frothy. Add half-and-half or milk, yogurt and vanilla and whisk to combine.
3. Soak bread slices in milk mixture for a minute or two until well saturated.
4. Melt butter in skillet over medium-high heat just until it starts to bubble; add bread slices and cook until golden brown on both sides, 4 to 5 minutes per side. Serve topped with maple syrup or syrup blended with a little additional yogurt.
Recipe courtesy of Jimmy Kennedy.