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Hot Chocolate French Toast
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What do you get when chocolate milk and carbs join together in culinary matrimony? None other than Hot Chocolate French Toast!
This mashup is as simple and satisfying as it sounds. And it all starts with any bread loaf or baguette you can get your hands on. But here’s a little hint: French toast is best with stale bread. I repeat: stale bread.
Why reach for that loaf that’s past its prime? Because dry bread soaks up the eggy custard much more so than fresh bread. And when that custard involves cocoa powder, you’re going to want to ensure your chocolate French toast gets a proper bath to take in all of that rich flavor.
I’ve doubled up on the dessert-for-breakfast factor by serving this Hot Chocolate French Toast with a dollop of whipped cream, mini marshmallows and a drizzle of chocolate syrup. But you can also top it simply with a pat of butter and warm maple syrup.
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Hot Chocolate French Toast
- YIELD: 4 servings
- 1/2 cupheavy cream
- 1/2 cupwhole milk
- 1/4 cupunsweetened cocoa powder
- 1 Tablespoonvanilla extract
- 2 Tablespoonssugar
- 4large eggs
- 8 (1-inch thick) slices French or brioche bread
- Unsalted butter, for cooking
- Maple syrup or chocolate sauce, for serving
- Whipped cream, for serving
- Mini marshmallows, for serving
In a shallow dish or bowl, whisk together the heavy cream, milk, cocoa powder, vanilla extract, sugar and eggs.
Place a large sauté pan over medium heat and add 2 tablespoons of unsalted butter. Once the butter has melted, dip each slice of bread in the chocolate milk mixture, allowing it to soak up the liquid on both sides then shaking off any excess.
Add the toast to the pan and cook until golden, about 2 minutes. Flip the bread once and cook it an additional 1 to 2 minutes. Repeat the cooking process, adding more butter as needed, with the remaining slices of toast.
Serve the French toast topped with maple syrup or chocolate sauce, whipped cream and mini marshmallows.
Kelly Senyei[shareaholic app="share_buttons" id="3c42d69971c602fba937737075bcacce"]
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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