Hello long time no see! I was taking a little break to focus on my mid terme exams. I’m back with the perfect recipe for Valentine’s day, featuring one of my favorite spreads : Le Comptoir de Mathilde. Used in two different ways in this recipe to make for a decadent brunch!
-3 tbsp of Le Comptoir de Mathilde Sparkling Sugar Spread
-1/3 cup of cocoa powder
-1 cup of half and half
-A splash of brandy
-Pinch of salt
-8 gluten free slices of stale white bread
-3 tbsp of butter
-50 gr of milk chocolate, chopped
-1/2 cup of milk
-1 1/2 tbsp of cornstarch
-In a pot, add the half and half, cocoa powder, salt, brandy and the spread. Heat up and stir until smooth.
-Beat the eggs in a heatproof bowl and drizzle in the chocolate mixture gradually while stirring.
-Refrigerate the french toast dip for 15 minutes.
-Place your bread slices in the chocolate egg mixture for 5 minutes on each side.
-Heat your skillet on medium heat and add a few knobs of butter. When the skillet is hot, cook your french toast in batches, about 3 minutes per side.
-Melt the chocolate and mix the cornstarch well into the 1/2 cup of milk.
-Add the melted chocolate and the leftover french toast dip into your milk-cornstarch mixture. Heat on medium, until the mixture starts to thicken about 3 to 4 minutes.
-Let your chocolate pudding rest in the fridge until cold then spread generously between your french toast slices. Enjoy!