Chocolate-Stuffed Baked French Toast

As I've mentioned before, on the weekends I love to cook a big breakfast for my family since it's the only time of the week when we're all together at breakfast time. This last weekend I made chocolate-stuffed baked french toast. Everyone loved it, including my one year old who got his belly so full that he fell asleep in his high chair with syrup all over his face. This is a sweet breakfast so it's best paired with some protein such as eggs, bacon or sausage. It's also paired well with fresh fruit. I'm posting the "baked" version as well as the "crock pot" version.


Recipe:

12 pieces of bread, any style (I used Texas Toast)
3/4 cup semisweet chocolate chips, divided
6-12 eggs, depending on what type of bread you use (for example, it you use Texas toast it will require more
                  eggs to cover and soak into the bread. If you use regular white sliced bread, it will require less)
1/2 cup half and half
1/2 cup sugar
1 tsp vanilla
1/4 tsp salt
Powdered sugar for dusting (optional)


Preheat oven to 350 degrees.
Spread 6 bread slices onto the bottom of a 9 x 13 baking pan. Sprinkle with half of the chocolate chips.

Next, beat eggs in a large bowl. Stir in half and half, sugar, vanilla and salt.

Pour half of the egg mixture on top of the bread in the pan. Top with remaining bread slices and pour the rest of the egg mixture over the top. Sprinkle with the remaining chocolate chips. Let stand 10 minutes to allow the bread to soak up the egg mixture.

Bake for 30-40 minutes (again, depending on bread thickness).
As soon as you pull the fully baked french toast from the oven, spread the melted chocolate chips on top with the back of a spoon. Serve hot with syrup and a dusting of powdered sugar.

The slow cooker recipe (for a 6 quart slow cooker) is as follows:
6 slices of Texas Toast
1/2 cup semisweet chocolate chips, divided
6 eggs
3 cups half and half
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
powdered sugar for dusting (optional)


Generously butter a 2 1/2 quart baking dish. Arrange 2 bread slices in the bottom of the dish. Sprinkle on 1/4 chocolate chips and add two more bread slices. Sprinkle with remaining 1/4 cup chocolate chips and top with the last two bread slices.

Beat eggs in a large bowl. Stir in half and half, sugar, vanilla and salt. Pour egg mixture over bread layers. Press bread into liquid and let stand 10 minutes or until bread has absorbed the liquid. Cover dish with buttered foil, butter side down.

Pour 1 inch of hot water into the Crock Pot slow cooker. Add the baking dish. Cover; cook on High for 3 hours or until a toothpick inserted into the center comes out clean. Remove dish and let stand 10 minutes to firm up. Serve hot with syrup and powdered sugar (optional).

NOTE: 
Any oven safe casserole or baking dish is safe to use in your crock pot slow cooker. Place directly inside the stoneware, and follow the recipe directions. DO NOT pour water into the heating reservoir of your crock pot. Only pour into the stoneware and sit the baking dish in the stoneware.




I hope you share this sweet, filling breakfast with your family and as always,
Happy Baking!