Chocolate French Toast

If you're making this as part of a breakfast or brunch along with
other dishes, you can keep the French toast warm in an oven set at
200°F while the rest of the meal is prepared. For a heart-healthier
version, use 2% milk instead of cream and egg substitute in place of
the eggs.

Total Time: 25 minutes.
Hands-on Time: 25 minutes.

INGREDIENTS:
1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling

Directions:

1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.
2. In a large bowl, beat together the eggs, vanilla and chocolate mixture.
(The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.
3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.

Makes 6 servings

Each serving has: 486 calories, 30g fat (16g saturated), 12g protein,
44g
carbohydrates (2.5g fiber), 211mg cholesterol, 444mg sodium.

Thanks to Pamela K. Kinney!