Beware, very very very good ! I warn you, it’s rich, it’s outrageous, but it’s really delicious ! I propose you some French toast filled with milk chocolate and praline, baked in semi-salted butter and on which I add a little salted butter caramel sauce. It’s perfect for an ultra-comforting snack, but one slice will probably do. If it’s cold and rainy, here’s a way, admittedly devilish, to make it to Christmas! <\/p>\n\n

Recipe for 4 French toast:<\/p>\n\n

• 4 large slices of buns (about 250g)<\/li>
• 80g of milk chocolate<\/li>
• 50g of praline<\/li>
• 250ml of semi-skimmed milk<\/li>
• 2 eggs<\/li>
• 30g of sugar<\/li>
• 1\/4 teaspoon cinnamon<\/li>
• 80g of semi-salted butter<\/li>
• salted butter caramel sauce (recipe HERE<\/a>)<\/li><\/ul>\n\n

  Start by cutting 4 large slices of brioche. If it’s a little dry, it’s even better! You need at least 1.5cm thick!<\/p>\n

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  Cut in the middle of the slice without cutting the whole slice in half. Put a little praline paste in the incision. <\/p>\n

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  Push two squares of milk chocolate into the incision on the praline. <\/p>\n

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  In a bowl, pour the milk, add the eggs, sugar and cinnamon powder. <\/p>\n

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  Mix well with a fork. <\/p>\n

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  Dip the filled slices in the liquid on both sides. Let the brioche soak up a little! <\/p>\n

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  Put semi-salted butter in a frying pan and brown the French toast over moderate heat. <\/p>\n

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  Serve immediately with the salted butter caramel sauce available! <\/p>\n\n

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  Pain perdu d\u00e9moniaque<\/h2>\n

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