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Make-Ahead Chocolate French Toast
From: The Times Record News (Wichita Falls)

1 loaf day-old French bread
1 c milk chocolate chips or cinnamon chips
5 eggs, beaten
1 1/4 c milk
1/4 tsp cinnamon
1/4 tsp vanilla extract
Maple syrup, optional

Spray a 13x9" baking pan with nonstick cooking spray. Cut French bread into 6 slices, each 1 1/2" thick. Using a small sharp knife, cut 2" long slits in one side of each bread slice; cutting 3/4 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 baking pan. Whisk together eggs, milk, cinnamon & vanilla. 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 30 minutes or until golden brown. Transfer toast to plates. Serve with warm maple syrup, if desired. Serves 6.

Pam
"Stressed is desserts spelled backwards!"

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