INGREDIENTS

Servings
  •   French Toast Bread
  • 11 oz. milk, divided
  • 3 oz. water
  • 22 oz. bread flour, divided
  • 2 Tbsp. instant yeast
  • 2 eggs
  • 4 oz. granulated sugar
  • 4 oz. melted butter
  • 2 Tbsp. plus 2 tsp. dry milk powder
  • 1 Tbsp. plus 1/4 tsp. salt
  • 5 oz. coarsely chopped CHIPS AHOY! Cookies
  •   Custard
  • 8 eggs
  • 2 cups whole milk
  • 3/4 oz. granulated sugar
  • 1 tsp. vanilla extract
  •   Whipped Cream
  • 17-1/2 oz. heavy cream
  • 1 Tbsp. powdered sugar
  •  Assembly
  •  French Toast Bread
  • 3-1/2 oz. Custard
  • 1-3/4 oz. butter
  • 24-1/2 oz. coarsely chopped CHIPS AHOY! Cookies
  • 10-1/2 oz. maple syrup

DIRECTIONS

    French Toast Bread:
  1. Whisk  3 oz. milk, water and 1 oz. flour in small saucepan until smooth. Cook on medium heat 3 to 5 min. or until slightly thickened. Transfer to bowl of electric mixer fitted with paddle attachment. Cool to room temperature.
  2. Heat  remaining 8 oz. milk to 80°F. Stir in yeast. Let stand 5 min. Transfer to mixer bowl.
  3. Add  all remaining ingredients, except cookie pieces, to mixer bowl. Mix on low speed until combined. Mix on medium speed 8 min. or until mixture is elastic and smooth. Gently fold in cookie pieces.
  4. Place  dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Remove dough from bowl. Flatten slightly without deflating completely. Shape into a loaf to fit 13x4x4-inch Pullman loaf pan. Cover pan with lid; let proof 45 min. or until doubled in size.
  5. Bake  in 350°F standard oven 25 min. Remove lid; bake 30 to 40 min. or until internal temperature registers 190 to 200°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
  6. Custard:
  7. 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.)
  8. Whipped Cream:
  9. 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.
  10. For each serving:
  11. 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.
  12. 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.
  13. 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.

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 1570
Total fat 78g
Saturated fat 40g
Trans fat 3g
Cholesterol 215mg
Sodium 1720mg
Carbohydrate 198g
Dietary fiber 6g
Sugars 88g
Protein 25g
Vitamin A 60%DV
Vitamin C 0%DV
Calcium 20%DV
Iron 45%DV
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