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.
CHOCOLATE-STUFFED FRENCH TOAST
Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
- In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
- Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
- Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.
Nutrition Facts : Calories 477, Carbohydrate 40 g, Fat 5, Fiber 2 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 490 mg
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
CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST
I got this recipe from Healthy Appetite with Ellie Krieger and adapted it to use ingredients that I normally have on hand. I used frozen strawberries(thawed and sliced), as it wasn't strawberry season and mini semi-sweet chocolate chips and it was wonderful!!! Could make it even lighter by using low or no-fat cream cheese, light bread and egg substitute.
Provided by diner524
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
- Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
- Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
- Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 304.7, Fat 11.5, SaturatedFat 5, Cholesterol 157, Sodium 388.5, Carbohydrate 38.1, Fiber 2.6, Sugar 12.8, Protein 12.5
CHOCOLATE AND STRAWBERRY-FILLED FRENCH TOAST
A romantic breakfast for two, or a treat for a special little one. This rich, luscious French toast is from The Cook's Cottage and Suites in Fredericksburg, Texas, voted one of the Top 25 Most Romantic Places in the U.S. I prepared this for my boyfriend for our one-year "anniversary" and found that there is much more of the sauce than we needed - try it over vanilla ice cream, or simply half the recipe. Also, it's best to use preserves for this recipe, not jam or jelly.
Provided by EdsGirlAngie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut through each slice of bread horizontally to form a pocket, not cutting all the way through.
- Stuff 1 tbsp.of the chocolate chips and 2 tbsp.of the strawberry preserves into each pocket along with one tbsp.of softened cream cheese.
- (I like to press the little chips into the cream cheese so they"stay in place".) Whisk together the eggs, milk, sugar, vanilla and cinnamon.
- Add the filled bread and allow to soak for 5-10 minutes.
- In a heavy skillet or griddle, heat butter.
- Add stuffed bread, turning frequently until crisp and golden.
- Transfer to heated plates and dust with powdered sugar.
- Serve with Mandarin Orange Strawberry Sauce.
- To make sauce: Combine all sauce ingredients and simmer together until slightly thickened.
Nutrition Facts : Calories 1385.1, Fat 39.9, SaturatedFat 22.4, Cholesterol 292.8, Sodium 764.5, Carbohydrate 245.5, Fiber 6.9, Sugar 154.9, Protein 16.6
CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST
This peanut butter-stuffed French toast is the perfect way to start the day for any chocolate and peanut butter enthusiast!
Provided by AyannahMers
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 33 g, Cholesterol 97 mg, Fat 25.3 g, Fiber 3.9 g, Protein 14.2 g, SaturatedFat 7.8 g, Sodium 362.7 mg, Sugar 15.4 g
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