2    1 inch thick diagonal
Slices
1/8 ts Cinnamon
Italian or french bread
1 1/2 tb Unsalted butter
1 1/2 oz Bittersweet chocolate -- *
See
Confectioners sugar for
1 lg Egg -- beaten lightly
Dusting the french toast
1/4 c  Milk
Coffee or vanilla ice cream
1 tb Superfine sugar
As an accompaniment
1/2 ts Vanilla

* Use a good quality chocolate; cut into large pieces. Cut through each
slice of bread horizonally with a serrated knife to within 1/4 inch of the
bottom crust, forming a pocket. Into each pocket stuff half the chocolate,
pressing the openings together. In a shallow bowl or pie plate, whisk
together the egg, milk, superfine sugar, vanilla, cinnamon, and a pinch of
salt. Add the filled bread in one layer, and let it soak, turning it
once, for 5 to 10 minutes, or until the bread absorbs most of the egg
mixture. In a heavy skillet heat the butter over moderately low heat until
the foam subsides and in it cook the soaked bread, turning it frequently
with a spatula, for 10 minutes, or until it is crisp and golden. Tranfer
the french toast to heated plates, dust it with the confectioners sugar and
serve it with the ice cream.