Want to know the secret to making perfect French toast?
The trick to making French Toast that is perfectly crisp and caramelized at the edges with a rich buttery taste is using both butter AND vegetable oil to cook with. I picked up the vegetable oil trick from Molly of Orangette and let me just say, it works perfectly. It allows the toast to crisp up on the outside while remaining ever so soft, fluffy, and almost custardy on the inside. That’s French toast perfection to me! And when you add chocolate to the mix? WOW.
Another helpful tip for this recipe is to watch the toast carefully while it cooks. Between the chocolate and sugar in the egg mixture and the hot oil, it can go from perfect to burnt pretty fast. Just keep an eye on it, don’t walk away to do dishes or answer the phone, and use a slightly lower heat than usual. Personally, I like really thick slices of French toast made from rich and eggy challah or brioche bread. This recipe is totally customizable, though, and you can use any type of bread in any thickness you prefer! If you have a small skillet or want to make the toast ahead of time so you can continue making a breakfast feast, just pop the cooked toast on a baking sheet and into a 200°F oven until ready to serve and it’ll stay perfectly warm. Don’t you just love the contrast of the powdered sugar on top of those dark slices? And the pop of red from the strawberries? Mouthwatering!
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Taste: There’s just enough chocolate to satisfy the craving but not so much that this couldn’t be an acceptable weekend breakfast. I love this French toast with fresh berries and a drizzle of maple syrup!
Texture: I used extra thick slices of brioche bread which made my toast slightly crisp on the outside, and light yet custardy on the inside. YUM.
Ease: Very easy, like any French toast recipe with a few extra tricks!
Appearance: Who could resist?
Pros: Fun, sinful twist on French toast.
Would I make this again? Absolutely.
How to make Chocolate French Toast
Yield: 6 servings
Prep Time: 10 minutes
Cook: 30 minutes
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1 1/2 cups milk
6 large eggs
1 teaspoon pure vanilla extract
1 large loaf challah or brioche bread, cut into thick slices
Fresh strawberries, sliced
Maple syrup, if desired
In a large bowl, whisk together the sugar, cocoa powder, salt, and about half the milk until the mixture forms a lump-free paste. Add in the remaining milk, eggs, and vanilla and beat until well combined. Remove the mixture to a large baking dish and add the bread, turning to coat. Soak the bread for 5 minutes.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large nonstick skillet pan or griddle over medium heat. Add as many soaked pieces of bread that will fit and cook until browned and lightly crisp, about 3 minutes. The extra chocolate and sugar means this will go from perfect to burnt fast – so be careful! Transfer to a baking pan and keep warm in a 200°F oven. Repeat for the remaining bread.
Dust with confections’ sugar, if desired, and serve with strawberry slices and maple syrup.
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