Posted on: Wednesday, January 2, 2002

Easy, extraordinary french toast

Associated Press

Breakfast is a favorite meal of many, but usually a time-consuming one. This variation of french toast, with its "surprise" chocolate-cinnamon or cinnamon filling, can be assembled overnight, left in the refrigerator and cooked just before serving.

Note that this is also a very acceptable way to use up a loaf of bread if you are left with extra after holiday entertaining.

Make-Ahead Chocolate French Toast

1 loaf day-old french bread

1 cup milk chocolate chips or cinnamon chips

5 eggs, beaten

1 1/4 cups milk

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Maple syrup, optional

Spray a 13-by-9-inch baking pan with nonstick cooking spray.

Cut the french bread into 6 slices, each 1› inches thick. Using a small, sharp knife, cut 2-inch-long slits in one side of each bread slice, cutting three-quarters of the way through the bread, to create a pocket.

Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into prepared baking pan.

Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight.

Heat oven to 400. Bake, uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates.

Serve with maple syrup, if desired.

Makes 6 servings.