Boston Cream French Toast

It’s a holiday, and it’s a time for overindulgence. Boston cream French Toast would fit that bill.
Decadent would be the term. OK, I cheated – I didn’t make my own pastry cream; I just used vanilla pudding. On Christmas Morning you are too tired to make pastry cream. I hope you like it.

French Toast:
1 loaf brioche bread
4 eggs
1 1/2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
Custard:
1 4 ounce box instant vanilla
pudding
2 cups milk
Ganache:
1 cup chocolate chips
1/2 cup milk

Powdered sugar for garnish

Butter for cooking

Cut bread into 1-inch slices.

Make pudding according to package directions; refrigerate for 30 minutes.

In a pie tin, add eggs, milk, sugar and vanilla and whisk to combine.

In microwave safe bowl, melt chocolate chips in milk in 30 second bursts. Stir until smooth. Set aside.

Heat skillet to medium.

Dip bread in batter for 1 minute per side.

Add bread to skillet and cook for 4 minutes or until brown on each side.

Assembly:
French toast slice
Vanilla pudding
French toast slice
Chocolate ganache
Top with powdered sugar dusting

Serve with bacon – you are going to want the salt.


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