Here’s a delightful take on the grilled sandwich. Because of the challah and the addition of eggs, butter, and milk, this dessert is richer than most, so it’s best served after a light meal.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large, shallow dish, whisk together the eggs and milk; set aside.
Step 2
Form two sandwiches with the bread and chocolate (break the chocolate as necessary to cover the bread without extending over the edges); dip both sides of the sandwiches in the egg mixture to coat.
Step 3
Heat the butter in a large skillet over medium heat; transfer the sandwiches to the skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Cut each sandwich in half, and dust with confectioners’ sugar before serving.
