Chocolate Surprise French Toast Pockets 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 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-STUFFED FRENCH TOAST

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.

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• Enjoy!

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-FILLED FRENCH TOAST

Steps:

• Whisk together the eggs, milk, caster sugar and salt in a flat dish.
• Melt the butter in a large frying pan over medium heat.
• Dip 2 slices white bread into the egg mixture, turning them over so they get completely coated.
• Add them to the frying pan and sprinkle each one with a 1/4 of the chopped chocolate. Soak the remaining bread pieces in the egg mixture and set them atop the chocolate-slathered bread slices in the pan to make sandwiches. Press them down lightly with a spatula to seal their edges.
• Fry for 3 minutes per side or until they are golden brown. Remove the sandwiches from the pan and serve immediately or keep them warm while you prepare the rest of the sandwiches. Serve the sandwiches dusted with the confectioners' sugar.

FRENCH TOAST POCKETS

Steps:

• Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
• Set aside.
• Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
• Set aside.
• Combine crushed cornflakes with coconut and set aside.
• Cut down through the top and along one side of each slice of bread.
• Spread a generous tablespoon of cream cheese filling inside of each pocket.
• Preheat a greased griddle.
• Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
• Cook until golden on both sides.
• Serve warm with syrup.

CHOCOLATE FRENCH TOAST

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).

CHOCOLATE SURPRISE FRENCH TOAST POCKETS

Steps:

• Cut a pocket horizontally in each slice of bread through the top of crust.
• Fill each bread slice with chocolate chips. Make batter by mixing eggs, milk, sugar, vanilla, cinnamon,liqueur(optional) and nutmeg in a shallow dish.
• One at a time, carefully dip the filled bread slices into the egg mixture to coat both sides.
• In a large skillet, melt 1 tablespoon of the butter over medium heat. Cook the slices on the hot pan until golden brown on both sides, using more butter as needed.
• Transfer 2 slices to each plate, dust with powdered sugar before serving. Dust with powdered sugar and serve with maple syrup.