Chocolate French Toast with Panera Bread

I’m back (already?!) with another post for Panera Bread!  I know, two posts in one day – try not to faint.  It’s a rare occurrence, but my schedule has been a little crazy lately and it just worked out as such.

Whenever I’m out and about I like to stop by Panera Bread for a couple of artisan loaves; usually the Asiago Cheese and Three Seed Sour Dough.  One variety that I had not tried before was Country White French Miche (a Panera employee kindly corrected me).   I knew if it was comparable to the quality of the other breads they bake, it would be fantastic.  And it is!  Even a small slice seems enormous, which makes it perfect for hearty sandwiches. It is also perfect for the recipe I have to share with you today.

What could be better than Chocolate French Toast?  I really love this recipe.  It’s easy, indulgent, and makes breakfast feel like a special occasion.  I will certainly be making this next time we have overnight guests.

Before I close, I’d like to take a moment to point you in the direction of some great resources.  Panera bread has a fabulous instructional baking video at The Baker’s Table for Asiago Strata (mmm, delish!).  While there, you may want to check out another video that talks about the fresh ingredients they use. I’ve been noticing certain changes to their menu that seems more accommodating to health conscious consumers.  That makes me really proud of the direction Panera Bread is headed. It’s nice to know there’s something for everyone.

Me?  I’ll be at the pastry case.

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Chocolate French Toast

Serves 4-6                                                                                                                 [click to print]

10 slices Panera Bread Country Miche

1/4 cup cocoa powder

1/4 cup hot water

5 large eggs

3/4 cup heavy cream

1 cup milk

1/4 cup sugar

1 tsp vanilla

1/2 tsp salt

12 oz. semisweet chocolate chopped, or semisweet chocolate chips

 Prepared butter flavored pancake syrup

In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.

In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.  Add chocolate cocoa mixture; whisk again until incorporated.

Melt a small piece of butter in a 12″ non-stick pan over medium high heat.  Dip 2 bread pieces in egg mixture (turning if necessary) and place in pan.  Turn pieces after about 2-3 minutes and cover one piece with chopped chocolate or chips.  Place the other piece of bread on top of the chocolate covered piece, creating a sandwich.  Heat until chocolate has melted.  Repeat process with remaining pieces.  Serve with butter flavored pancake syrup.

DISCLOSURE: The writing and recipe in this post is for Panera Bread‘s blog project.  They have compensated me for my time and expenses; my opinions are my own.