Hot Chocolate Baked French Toast Recipes

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HOT CHOCOLATE BAKED FRENCH TOAST



Hot Chocolate Baked French Toast image

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

Unsalted butter (for pan)
1 (1-pound) loaf country-style or "peasant" white bread, sliced 1/4"-thick
3 cups heavy cream
6 ounces milk chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1 tablespoon vanilla extract
9 large eggs
2 cups whole milk
1 cup sugar
1 1/4 teaspoons kosher salt
1/2 cup hazelnuts, coarsely chopped

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.

DECADENT CHOCOLATE FRENCH TOAST



Decadent Chocolate French Toast image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1 chocolate pound cake
1 cup heavy cream
1/3 cup white chocolate chips
1 pint strawberries, washed, tops removed
2 tablespoons sugar
4 tablespoons butter
1/2 cup chocolate milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3 eggs
1/4 cup chocolate chips or shaved chocolate
4 sprigs fresh mint, for garnish

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



Chocolate French Toast image

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

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1 cup whole milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners' sugar

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.

BEST OVEN BAKED FRENCH TOAST



Best Oven Baked French Toast image

Easy make-ahead French toast.

Provided by Ginny Thompson Oakley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h40m

Yield 8

Number Of Ingredients 7

½ cup butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
½ cup milk
1 pinch salt

Steps:

  • Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
  • Sprinkle brown sugar and cinnamon evenly over melted butter.
  • Arrange bread in two layers over brown sugar mixture.
  • Beat eggs, milk, and salt in a bowl; pour over bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g

BAKED FRENCH TOAST



Baked French Toast image

I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.

Provided by ANTLALA

Categories     Breakfast and Brunch     Eggs

Time 15h

Yield 12

Number Of Ingredients 9

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 ½ cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
1 ⅓ cups brown sugar
3 tablespoons light corn syrup

Steps:

  • Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  • Bake in preheated oven, uncovered, for 40 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 44.4 g, Cholesterol 168.9 mg, Fat 19.8 g, Fiber 0.9 g, Protein 11 g, SaturatedFat 11.2 g, Sodium 407.9 mg, Sugar 20.3 g

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY



Chocolate Banana French Toast Breakfast Bake Recipe by Tasty image

This chocolate banana breakfast bake is so addicting, you'll have a hard time sharing it. The caramel combined with the banana custard and brioche bread makes for a rich and perfectly gooey bite that'll have you coming back for more.

Provided by Katie Aubin

Categories     Breakfast

Time 2h

Yield 12 servings

Number Of Ingredients 17

2 bananas, mashed
3 large eggs
1 cup whole milk
½ cup heavy cream
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon vanilla extract
12 cups brioche bread, 1 loaf (day old bread)
1 cup chocolate chips
¼ cup pecan, chopped
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons pecan, chopped
3 bananas, halved lengthwise and crosswise

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
  • In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
  • Add the sugar mixture to the custard mixture and stir to combine.
  • Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
  • While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
  • Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
  • Add the salt, vanilla, and pecans and stir to combine.
  • Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
  • Spoon the brioche-custard mixture evenly over the bananas.
  • Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
  • Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 90 grams, Fat 38 grams, Fiber 4 grams, Protein 14 grams, Sugar 43 grams

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