So for the past few days, we’ve had what we call a “Breakfast Project.” The class was broken up into teams of 4 and chose a breakfast recipe. And what a “breakfast” this team made.

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So here’s the recipe team restaurant “Sugar Rush” used.

Chocolate French Toast Sandwich

Prep Time: 10 mins Cooking Time: 10 mins
Total Time: 20 mins
Yield: 3
Serving Size: 1

Ingredients:
-6 slices Sara Lee® ArtesanoTM Golden Wheat Bread
-2 large eggs + 2/3 cup whole milk (for dipping)
-3 tablespoons butter for pan
-2 regular sized chocolate peanut butter cups, chopped -½ cup marshmallow fluff
-5 oz of chocolate chips + ½ cup heavy whipping cream (for chocolate filling and glaze)
-M&M’s, and leftover peanut butter cups chopped up for garnish

Directions:
1. Start by making the fudge sauce. Place chocolate chips and heavy whipped cream in a liquid measuring cup. Microwave on high for 30 seconds. Stir until smooth. Set aside.

2. Meanwhile, whisk eggs and milk in a medium bowl. Melt butter in a skillet over
medium heat. Dip bread slices in egg mixture and brown each side in a skillet. 3. To make the sandwiches, spread a third of the marshmallow fluff onto one piece of French toast. Place two peanut butter cups on fluff, then place a plain piece of

French toast on top. Repeat to make two more sandwiches.

4. To serve, drizzle with fudge sauce and add chocolate chips and any remaining chopped peanut butter cup.