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  • Sarah Rainey

French toast pockets

French toast, eggy bread, gypsy bread... call it what you want, but this breakfast staple - which dates back to the 4th Century - is one of my all-time favourites. Who knew soaking bread (especially a sweetened dough, such as brioche) in eggs and then frying it up with a little butter and sugar could be quite so delicious?!

French toast is on hipster brunch menus all over London these days (often with an eye-watering price tag) - but this version beats the lot. I've skipped the sugar and gone straight to chocolate, which you stuff inside the toasted bread before dunking and frying it to make a 'pocket', which will melt gorgeously as it's heated, without oozing out all over the pan.

The best bit is experimenting with different types of chocolate filling - so far, the best I've tried is Reece's pieces, which combine chocolate and peanut butter in one gooey mouthful.

Serves 2


4 slices of brioche

2 medium eggs

16 squares of your favourite chocolate


Grease a large frying pan with a little butter and place it over a medium heat.

Lightly toast the brioche for a few minutes on each side. Meanwhile, put the eggs in a shallow bowl and beat them.

Using a sharp knife, make a slit along the bottom end of each slice of brioche. Push the knife in, almost – but not quite – to the top and sides, to make a pocket.

Slide 4 squares of chocolate into each pocket. You can use ordinary milk/dark/white chocolate or chunks of your favourite bar, such as Milky Way, Snickers, Terry’s Chocolate Orange or Lindt. Press the bread together with your fingers to seal the pocket.

Soak each slice of brioche in the beaten egg before transferring to the hot pan. Cook for a couple of minutes on each side until golden.

Serve hot, topped with shavings of grated chocolate. Best eaten straight away.

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