French Toast Bread made with CHIPS AHOY! Cookies
This thick-cut toast boasts warm, classic chocolate chip cookie flavor in every bite, thanks to CHIPS AHOY! Cookie Pieces baked right into the bread. Soaked in a fresh vanilla custard and topped with crumbles of CHIPS AHOY! Cookies, its sweet, rich flavor offers the perfect dish to tap into the all-day breakfast trend.
- 2¾ oz.water
- 2¾ oz.whole milk
- 1 oz.bread flour
- 5½ oz.whole milk
- 2¾ tsp.instant yeast
- 16½ oz.bread flour
- 2¾ oz.granulated sugar
- 1½ tsp.salt
- 2 eachwhole largeeggs
- 2¾ oz.unsalted butter, slightly softened
- 5 oz.coarsely chopped CHIPS AHOY! Cookies
- 8 eachwhole largeeggs
- 2 cupswhole milk
- ¾ oz.granulated sugar
- 1 tsp.vanilla extract
- 17½ oz.heavy cream
- 1 Tbsp.powdered sugar
- French Toast Bread
- 3½ oz.
- 1¾ oz.unsalted butter
- 24½ oz.coarsely choppedCHIPS AHOY! Cookies
- 10½ oz.maple syrup
Nutrition per serving
Combine all ingredients in small saucepan. Cook on medium heat, whisking constantly, until the whisk leaves a trail on the bottom of the pan, about 5 min. Cool to room temperature.
Warm milk to 90°F. Sprinkle yeast over milk. Let stand while assembling remaining dough ingredients.
Combine flour, sugar and salt in bowl of mixer fitted with dough hook. Stir in eggs, milk mixture and cooked starter. Mix on low speed until smooth, about 4 min. Add butter. Mix on medium speed about 10 min. (Dough will be tacky.) Mix in CHIPS AHOY! Cookies just until blended.
Place dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Turn dough onto lightly floured surface. Deflate and shape into a rectangle to fit a 13x4x4-inch Pullman Loaf Pan. Let dough rest 15 min. Place dough in greased pan. Cover with lid. Proof 45 min. or until dough is 3/4ths of the height of the side of the pan.
Bake in 350°F standard oven 35 min. Remove lid. Bake an additional 10 to 15 min. or until internal temperature registers 200 to 205°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
Mix ingredients until well blended. Refrigerate until ready to use. (Not all of the custard is used in this recipe. Save remainder for another use.)
Whip cream and powdered sugar with electric mixer fitted with whisk attachment until stiff peaks form. Transfer to pastry bag fitted with star tip. Refrigerate until ready to use.
Cut a 1-3/4-inch-thick slice (6.3 oz.) from French Toast Bread loaf, then cut in half diagonally. Spoon 1/2 oz. Custard in small shallow pan. Add bread slices. Let stand until custard soaks into bread, turning at least once.
Melt 1/4 oz. butter in oven-proof skillet on medium heat. Cook bread slices until golden brown on both sides. Transfer skillet to 300°F oven. Bake 8 to 10 min. or until custard is set and internal temperature registers 165°F.
Transfer bread to serving plate. Pipe 2.5 oz. Whipped Cream along side of bread. Sprinkle with 3.5 oz. cookies pieces and drizzle with 1.5 oz. maple syrup.