Chocolate French Toast Sammies

Tho decadent enough to be dessert, this is an "anytime" recipe for when you get a hankering for bread and chocolate!!
(serves 4)

4 slices white sandwich bread, fresh or slightly stale
1&1/2-2 oz. good-quality semisweet or milk* chocolate (preferably from a thin bar)
2 large eggs
2 T. Sugar in the Raw*
1/2 cup half and half
1 t. pure vanilla extract
1/4 t. kosher* salt
2 T. unsalted Kerrygold* butter
Confectioners' sugar, for dusting

Cut each piece of bread into 4 triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4" all the way around. In a med. bowl, vigorously whisk the eggs and sugar until well combined. Add the half and half, vanilla, and salt, and whisk til combined. Put the bread pieces in the bowl and press down gently to make sure they're all soaked. In a med. nonstick skillet, heat 1 T. of the butter over med. heat. When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each. Cook until nicely browned, about 2 mins. Turn each piece over with a spatula and cook until the other side is nicely browned, 1&1/2-2 mins. Transfer the bread pieces to a plate lined with paper towels and take the skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread (save the best-looking pieces for the tops). Let them sit while return the pan to the heat, melt the remaining 1 T. butter, cook the remaining bread, and fill it with the remaining chocolate. When all the sandwiches are made, arrange 2, overlapping slightly on each of 4 plates. Sprinkle the confectioners' sugar generously over all and serve warm.

"In quietness and trust shall be your strength."

Have FUN today, and join me at the Kirkland Marina for a free concert tonight at 7!!

Love,

Machete Milletti