It's true, especially when you're using Cabot creamy yogurt to create such a decadent dish. This is something epic, Chocolate-Stuffed French Toast! Chef Jimmy, who heads up, Cabot Creamery's test kitchen, whipped this one up and told Tonia's Kitchen how you can do it too. He says this is a magnificent marriage of Cabot Greek Vanilla Yogurt and French Toast. Jimmy says it's one of his favorites to serve up, and customers think so too. How could they not, this one is so rich and delicious, it's guaranteed to melt in your mouth!
Ingredients
4 thick (1-inch) slices French bread
- 1-2 bars favorite chocolate
- 6 large eggs
- 1 cup half-and-half or milk
1 cup Cabot Lowfat Plain Greek Yogurt, plus additional for topping
- 2 tablespoons vanilla extract
2 tablespoons Cabot Salted Butter
- Maple syrup
MAKE a “pocket” in each bread slice by cutting 2-inch slit in bottom and expanding with a paring knife, being careful not to cut through sides. Insert a piece of chocolate into each pocket.
- WHISK eggs until frothy in medium bowl. Add half-and-half or milk, yogurt and vanilla and whisk to combine.
SOAK bread slices in milk mixture for a minute or two until well saturated.
MELT butter in skillet over medium-high heat just until it starts to bubble; add bread slices and cook until golden brown on both sides, 4 to 5 minutes per side.
SERVE topped with maple syrup or syrup blended with a little additional yogurt.
