Chocolate-stuffed French Toast

Brian kicks butt at French toast. He uses more egg than most people I know, resulting in a super custardy toast. Last weekend, he made Challah French Toast (the weekend before I made French toast with Easter Bread of the Alps from Central Market, which tastes like challah, with a little bit of lemon. I topped it off with a whipped cream and sliced strawberries). We still had a bit of challah left over from last week, but not really enough to do French Toast again. I remember seeing a Chocolate French Toast recipe (I finally figured it out that it was in Everyday Food: Great Food Fast). I had some Ghirardelli semi-sweet chocolate chips left over after making the Chocolate Cherry Almond Oatmeal Cookies, so I thought, "Hey, it's Sunday. Why not?!"

Chocolate-stuffed French Toast

6 slices of Challah bread
5 eggs
1/2 to 3/4 Cup half and half
2 TBSPs sugar
dash cinnamon
2/3 or so semi-sweet chocolate chips

Heat griddle or non-stick pan to medium heat. Beat together eggs, half and half, sugar and cinnamon. Dip challah in egg mixture, one at a time, until soaked. Place one soaked challah slice down on buttered griddle, sprinkle enough chocolate chips on top to cover (about 2-3 TBSPs). Place another slice on top. Cook until bottom slice has cooked through and chocolate is starting to melt. Flip, and cook other side until done. Repeat until done. Plate and dust with powdered sugar

I made some fake sausage patties to go along with it - to balance out the sweetness. It was pretty good! I think they could use a wee bit of adjusting, but I'm definitely willing to give these a shot again.