Chocolate Caramel Sea Salt French Toast
Chocolate caramels with big sea salt crystals are all the rage as candy bars, Forest Gump chocolates. So we decided to adapt the idea to a delicious French toast that is great for breakfast. And if serving for dessert, add whipped cream or ice cream.
In a medium bowl, beat the eggs with the half-and-half and whisk in the caramel extract; transfer to a rectangular baking dish.
Remove the wrappings from the candies and place in a small saucepan with DuPont™ Teflon® nonstick coating. Add a tablespoon of water and bring to a boil for 1 minute. Remove from the heat.
Spread the bread slices with the chocolate on all 12 slices; then drizzle a little of the melted caramel on only 6 of the slices. (You may have leftover caramel for another recipe). Make 6 sandwiches and place them into the baking dish for a minute. Turn them over and dip the other side; let the sandwiches remain in the egg mix for up to 30 minutes, until most of the liquid is absorbed. Place a griddle or skillet with DuPont™ Teflon® nonstick coating onto the stovetop and heat over medium. Add the sandwiches and cook on both sides in batches, until a golden brown. Slice in half on the diagonal and, when ready to serve, sprinkle the tops with a few salt crystals. The finished recipe is great as is or add a little more caramel, powdered sugar or maple syrup.