CHOCOLATE FRENCH TOAST
Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! -Pat Habiger Spearville, Kansas
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9-in. baking dish. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes., In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm.
Nutrition Facts : Calories 348 calories, Fat 16g fat (7g saturated fat), Cholesterol 125mg cholesterol, Sodium 534mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 10g protein.
FRENCH TOAST SANDWICH
A twist on the traditional French toasts with a little vanilla custard, confectioners' sugar, and whipped cream topped with fruit. Excellent for tea parties.
Provided by Celestial
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 46m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
- Heat 1/4 inch of oil in a large saucepan over medium heat.
- Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
- Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
- Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.
Nutrition Facts : Calories 166 calories, Carbohydrate 24.5 g, Cholesterol 52.2 mg, Fat 6 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 122.6 mg, Sugar 15.9 g
CHOCOLATE FRENCH TOAST
A very basic French toast recipe with cocoa in the egg mixture. I regularly serve it at our B&B and get rave reviews. It's great served with cherry pie filling and syrup. We prefer using homemade bread.
Provided by Maria Joy Schrock
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
- Heat a lightly buttered skillet or griddle over medium heat.
- Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 32.9 g, Cholesterol 95.4 mg, Fat 4.4 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 298.8 mg, Sugar 19.4 g
HOT CHOCOLATE BAKED FRENCH TOAST
With a dense custardy inside, a crispy crust, and an extra dose of hot chocolate sauce to pour over the top, this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.
Provided by Anna Stockwell
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
- Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
- Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
- Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
- Serve French toast with hot chocolate sauce and toasted hazelnuts.
- Do Ahead
- French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.
OVERNIGHT FRENCH TOAST CASSEROLE
Make and share this Overnight French Toast Casserole recipe from Food.com.
Provided by Leta8076
Categories Breakfast
Time 1h20m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a 9 x 13 baking pan.
- Put 6 slices of bread in bottom of pan.
- In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
- Sprinkle 1/2 of this sugar mixture over bread.
- Add another layer of 6 slices of bread.
- In a bowl, whisk eggs with milk until well blended.
- Pour over bread layers.
- Sprinkle with remaining sugar mixture.
- Cover and refrigerate overnight.
- Bake covered at 350F 30 minutes.
- Uncover and continue baking 15 minutes or until set and browned.
DECADENT CHOCOLATE FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
- Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
- In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
- In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
- In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
- Heat 2 tablespoons butter in a large skillet over medium-low heat.
- In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
- To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.
CHOCOLATE FRENCH TOAST SANDWICH
This is a big favorite in our home on the weekends, and sure to become one of yours. These are so yummy, it's a good idea to make a double recipe.(cook time is 6 minutes, approx 3 minutes for each side)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 21m
Yield 6 sandwiches
Number Of Ingredients 9
Steps:
- Prepare a 13x9" baking pan.
- In a bowl, beat eggs, milk, sugar, vanilla and salt.
- Pour half of the egg/milk mixture into an ungreased 13x9" pan.
- Arrange 6 slices of bread in a single layer over egg mixture.
- Place 1 piece of chocolate in the center of each piece of bread.
- Top with remaining bread; pour remaining egg mxture over all; let stand for 5 minutes.
- In a large skillet, melt the butter over medium heat.
- Fry sandwiches until golden brown on both sides; remove from frypan and dust with icing sugar.
- Cut sandwiches diagonally; serve warm.
Nutrition Facts : Calories 365.5, Fat 16, SaturatedFat 7.6, Cholesterol 126.7, Sodium 537, Carbohydrate 44.7, Fiber 1.9, Sugar 17.9, Protein 10
RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE
Provided by Sara Moulton
Categories Milk/Cream Chocolate Egg Breakfast Brunch Quick & Easy Raspberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 breakfast or dessert servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
- Make French toast:
- Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
- Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
- Cut French toast in half diagonally and serve with sauce.
FRENCH TOAST
Eggy bread, pain perdu or French toast - this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve dusted in icing sugar and scattered with fresh berries, if you like.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
THE BEST FRENCH TOAST
There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.
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