This incredibly rich and decadent breakfast is perfect for a special occasion.
Combine 2 ½ cups milk with the sugar and salt in a medium saucepan. Heat to a simmer over medium heat, stirring occasionally, until sugar dissolves. Meanwhile, whisk together egg yolks with ½ cup milk, cornstarch, and flour until well combined. Whisk ½ to 1 cup of the hot milk into the egg mixture gradually to temper the eggs, to make sure that they don't scramble. Pour the mixture through a strainer back into the hot milk while whisking constantly. (You may need someone to help you with this!) Whisk constantly until mixture thickens, then continue to whisk and cook the pudding for an additional minute. Remove from heat and add vanilla and butter, stirring until butter melts. Pour into a container and lay plastic wrap directly on the pudding to prevent a skin from forming. Chill until cold, or overnight. To complete, whip 1 cup heavy cream until it forms soft peaks, and fold into pudding.
Whisk together the milk and the egg. Soak the slices of bread for 1 minute on each side. Heat a nonstick skillet over medium heat, and add butter or oil to coat. Once the oil is hot, drain the bread and lay in the skillet. Cook on each side for about 2 minutes. Repeat process with remaining bread.
Microwave chocolate chips and heavy cream in microwave for 30 seconds (or less, since my microwave is low wattage). Stir until chocolate is melted. Microwave for another 5-15 seconds if chocolate chips are not melted. If you do this before you make the French toast, microwave for another 5 seconds and stir to make the chocolate sauce smooth.
Lay one slice of French toast on a plate. Add about ½ cup (or more, if you want) of creme, then top with a second slice of French toast. If you use more creme, it might ooze out the sides. Top with chocolate sauce, spreading it out and letting it drip down the sides. Serve warm, with extra creme on the side if desired. Yields 2 servings. Double the French toast and the chocolate if serving four, but the creme should be sufficient for many more.
Pastry Cream and Chocolate Sauce adapted from King Arthur Flour