Chocolate-Stuffed French Toast18 hrs 13 secsMakes 2 servings4 thick slices French bread1-2 bars favorite chocolate6 large eggs1 cup half-and-half or milk1 cup Cabot 2% Plain Greek-Style Yogurt, plus additional for topping2 tablespoons vanilla extract2 tablespoons Cabot Salted ButterMaple syrup
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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.
In medium bowl, whisk eggs until frothy. Add half-and-half or milk, yogurt and vanilla and whisk to combine.
Soak bread slices in milk mixture for a minute or two until well saturated.
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 Cabot Creamery Cooperative. Photo courtesy of Katie Webster.