Foie Gras French Toast

• 1/4 pound foie gras terrine, cut into 1/4-inch dice
• 4 chicken livers, finely chopped
• 2 small black truffles, peeled and minced
• Salt and freshly ground pepper
• 3 large eggs
• 1/2 cup milk
• 8 slices white sandwich bread
• 2 tablespoons unsalted butter

1. In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.
2. In a pie plate, beat the eggs with the milk and season with salt and pepper.
3. Soak the bread in the custard until saturated, then transfer to a large baking sheet.
4. Spread 2 tablespoons of the foie gras mixture on each slice.
5. Melt 1 tablespoon of the butter in a large nonstick skillet.
6. Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes.
7. Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer.
8. Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter.
9. Serve hot.

gras terrine, chicken livers, black truffles, salt, eggs, milk, white sandwich bread, unsalted butter

Taken from www.foodandwine.com/recipes/foie-gras-french-toast (may not work)