PAIN AU CHOCOLAT FRENCH TOAST-STYLE

Gently heat the milk with the vanilla.
In a bowl, mix the eggs, sugar and salt.
Pour the warm milk over the eggs, whisking continuously.
Strain through a sieve if necessary to obtain a smooth mixture.

Arrange the products in rows of 6 on a baking tray. Once they have risen (2½ hours at 24°C), place a sheet of baking paper on top of the products and place another baking tray on top to flatten them evenly.
Arrange the chocolate breads in a container and pour the mixture over them.

Leave to soak, turning the breads halfway through, until they are soft but not soggy.
Melt a little butter in a frying pan.
Cook the soaked bread at medium heat for 3 to 4 minutes on each side.
Sprinkle lightly with sugar at the end of cooking to achieve a slight caramelisation.

Drizzle caramel over the French toast. Add fresh seasonal fruit (raspberries, redcurrants, strawberries, etc.) and a few flaked almonds.
Serve warm, ideally accompanied by a scoop of vanilla ice cream for a delicious and refined dessert.