Chocolate and Strawberry Stuffed French Toast

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We love it.... we make it at least twice a week.... I put 1 tbs agave nectar on top and it is just perfect.

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This was okay. I didn't soak the bread, so it wasn't soggy. I probably won't make it again. It took less than 25 minutes to make, but it needed some kind of sauce to go with it. Too dry.

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We like to take this recipe and adapt with all kinds of fillings. This morning I did fresh raspberries and chocolate. Don't soak in the custard unless you have a really thick/crusty bread. Just dip in and out. It also works out to "finish" it in the oven (while waiting for your coffee to brew or bacon to finish frying. Overall, it's easy and a nice breakfast upgrade for special days.

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Made this for Mother's Day brunch and we loved it! My comments: Carefully dip one side of the "sandwich" in the egg mixture for a few seconds, quickly flip and dunk the other side. Do not dunk the whole sandwich. Place sandwiches on a hot griddle; turn the heat down to medium-low so the chocolate can melt without burning the outside. I used finely chopped 72% dark chocolate instead of chocolate chips. Toast almond slices in a hot pan as a garnish--it adds a nice crunch! You can make a simple strawberry sauce that doesn't require cooking which can be made ahead of time and refrigerated (it is also great on ice cream. Roughly slice 1 cup hulled fresh strawberries (you can use frozen, thawed strawberries and place in a blender. Add 2-3 tablespoons sugar and a squeeze of lemon juice (about 1/2 teaspoon or so. Blend thoroughly, then strain using a fine-mesh strainer. Pour the mixture into a squeeze bottle. Drizzle the strawberry sauce over the french toast. Yum!

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I really loved this recipe! It was completely fabulous, but there were many flaws in the directions. So, I took some helpful hints from previous comments. This is what I found out.

#1: Use a spoon to put the mixture over the bread slices. I used three tablespoons, and it really seemed to help a lot! Placing the slices in the mixture until they are completely soaked will just make them soggy and ruin the whole experience.

#2: It takes much longer than 15 minutes to prep! Hulling out the strawberries and de-crusting the bread takes at least 20-30 minutes, depending on how fast you are with a knife.

#3: Having each side of the toast on medium heat for 3-4 minutes will only burn each side. Instead, I put it on medium heat for approximately 1-1.5 minutes. It gave a perfect golden brown coloring to each side unlike the 3-4 minutes where each side was burnt crispy.

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I almost didnt make this because of its low rating. To prevent sogginess, I literally took the egg mixture and spread it on the top, bottom and sides of mixture with a spoon, using my hands when necessary. It was just enough to give the french toast its characteristic crispy nature. I used milk chocolate chips and found it to be a tad sweet, so i think next time I would use a mixture of milk and bittersweet. But the final product was just AWESOME! Will definitely make this again!

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Delicious!! I had no issues with the bread being soggy. But I did use a whole wheat bread.

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Absolutely delicious recipe! I used blueberries, because that is what I had on hand (just stood them up. Really fabulous in all regards...beautiful, healthy, and outrageously delicious! I would even use this as a dessert after a light supper. Or a late night snack. One cannot go wrong with Ellie's recipes!!!

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I made it just now and the middle did turn out soggy at someone pointed out. I do love Krieger though!

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Made this one morning and it was great! I made one ofr my mom, too, but she waited too long and it got soggy. I enjoyed it though.