Chocolate Drizzled French Toast Recipes

CHOCOLATE FRENCH TOAST

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.

CHOCOLATE-DRIZZLED FRENCH TOAST

Steps:

• Make Perfect French Toast using 12 thick baguette slices.
• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes.
• Melt 3 ounces chopped bittersweet chocolate with 1/3 cup maple syrup in the microwave on 50 percent power, 1 minute; stir until smooth. Top the French toast with the chocolate syrup and confectioners' sugar.

CHOCOLATE FRENCH TOAST

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.

CHOCOLATE-DRIZZLED BROOKIES

Steps:

• Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
• Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
• Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
• Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
• Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
• Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

NORMA'S CHOCOLATE DECADENCE FRENCH TOAST WITH VALRHONA SAUCE

Steps:

• For the Home made Brioche:.
• For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball.
• Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
• After refrigeration, preheat oven to 375 degrees. Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
• Transfer dough to oven, lower the temperature to 350 degrees and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
• Prepare the chocolate sauce:.
• Break up the chocolate and place the pieces along with 1/4 cup of the water in a saucepan. Place over low heat and slowly melt the chocolate, stirring occasionally.
• When the chocolate is melted and smooth, stir in the butter piece by piece.
• Stir in the rest of the water and bring the sauce to a boil, stirring constantly. Keep over very low heat while you finish the French toast. (The sauce may be made ahead. Reheat gently in a double boiler.).
• For the French Toast:.
• Place a cake rack over your sink.
• In a small bowl, stir the cinnamon and sugar together.
• Place the brioche in one layer in a baking dish or other shallow dish and pour warm milk over them.
• After about 1 minute turn them over and soak for another minute. Remove them to the cake rack to drain.
• Preheat the oven to warm and place 6 plates or soup plates in the oven to warm.
• Beat the eggs together in a shallow dish.
• Place a frying pan over moderate heat and melt some butter in it. Quickly dip the brioche, first one side then the other.
• Place in the frying pan and brown on both sides. Remove, place on a cutting board and sprinkle with the cinnamon sugar and Cocoa Powder. Repeat with remaining french toast/Brioche.
• Cut the brioche into 6 pieces.
• To serve:.
• Place 5 pieces of brioche on each plate and drizzle with the chocolate sauce.
• Cover with sliced large, ripe juicy strawberries and Pistachios (optional) and sprinkle lightly with confectioners sugar.
• INHALE!

BANANA FRENCH TOAST WITH CHOCOLATE DRIZZLE

Steps:

• Preheat oven to 400 degrees F.
• Whisk together eggs, cream, spices and orange zest.
• Slice bread in half horizontally without cutting all the way through the whole slice of bread.
• Stuff each pocket with half the mashed banana.
• Heat skillet over medium heat.
• Melt butter to cover bottom of pan.
• Dip bread slices into egg mixture, generously coating each piece.
• Place in the skillet and fry until browned.
• Flip over and brown other side.
• Remove from pan and place in oven for 10 minutes.
• Melt chocolate in a double boiler.
• Remove French toast from oven.
• Cut each piece of French toast on the diagonal and drizzle melted semisweet chocolate over them.
• Dust French toast with icing sugar and serve with orange slices as garnish or serve with a fresh fruit salad.

CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST

Steps:

• Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
• Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
• Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
• Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.