Chocolate Challah French Toast Food

CHALLAH FRENCH TOAST

Steps:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

CHOCOLATE FRENCH TOAST

Steps:

• In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.
• Arrange the bread in a single layer in a 9×13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..
• Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you'll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners' sugar and fruit, if you like.

CHOCOLATE FRENCH TOAST CASSEROLE

Steps:

• Add eggs, half and half, vanilla, cinnamon, salt, cocoa powder and one Instant packet or two cocoa k-cups to a large mixing bowl. Whisk well to combine until the mixture is smooth and shiny.
• Add the challah bread pieces to the bowl in a few batches. Gently stir to make sure the bread is coated and it absorbed the mixture.
• Add bread to the prepared baking dish and top with chocolate chips, repeat with the remaining bread. Pour any remaining chocolate mixture over the bread.
• Add butter and brown sugar to a small sauce pan and melt over medium heat, stirring continously for about 5-7 minutes. When the mixture is smooth and shiny, pout it over the bread. Wrap tightly with plastic wrap and place in refrigerator overnight.
• Preheat oven to 350F.
• Allow the casserole to stay at room temperature for 10-15 minutes before transferring to the oven.
• Bake for about 30-35 minutes until golden brown. Start checking at 25 minutes.
• Once it bakes, serve immediately, preferably with maple syrup and fresh fruits!

CHOCOLATE CHIP CHALLAH

Steps:

• In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

CHOCOLATE CHIP CHALLAH

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of flour, sugar, yeast, and salt. In a 2-cup measuring cup, whisk the warm water, melted butter, eggs, and egg yolk. With the mixer on low, slowly add the water mixture and mix until a rough dough starts to form. Increase the speed to medium-low and let the machine knead the dough until it is smooth and elastic for about 8 minutes. The dough should clear the sides of the bowl but stick to the bottom. If the dough is too sticky, add up to 1/2 cup flour a little at a time.
• Lightly grease a large bowl, form the dough into a smooth ball, and place it in the bowl. Cover with plastic wrap and let rise until doubled, about 1 to 2 hours (it took a little over 2 hours in my cold kitchen). To check if your dough has risen enough, press a finger into the dough. If it springs back, let it rise a little bit longer. If it stays indented, move onto the next step.
• When the dough has risen, turn it out onto a floured countertop and cut it in half. Roll the first half out into a rectangle and sprinkle the chocolate chips over it. Roll the dough into a tight rope. Very carefully stretch the rope of dough as far as you think you can from each end, and cut this long rope in half. Repeat with the second half of the dough.
• Place two ropes of dough in each direction, perpendicular to each other, like a pound symbol #. Weave them so that one rope is over and the other is under where they meet. Take the four legs that come from underneath the center and cross them over the rope to its right. Take the ropes that are now on the bottom and, again, cross each over the top rope, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the ends of the ropes under the dough with the sides of your hands to form a round shape.*
• Once you've formed your challah, place it on a baking sheet covered with parchment. Beat the egg white and brush it over the dough. Let the challah rise another hour.
• Preheat your oven to 375°F. Bake for 35-40 minutes, until deeply brown. If your challah is getting too dark too quickly, tent it with aluminum foil for the remainder of the baking time. The challah is done when a thermometer inserted into the center of the dough reads 195°F, or if you don't have an instant thermometer, lift the challah gently with an oven mitt and knock gently on the bottom of the loaf. If it sounds hollow, it's done.

CHOCOLATE FRENCH TOAST CASSEROLE

Steps:

• Spray an 8x11 or 9x13 pan with nonstick cooking spray.
• Place bread cubes into the bottom of the prepared pan. Sprinkle with chocolate chips.
• Whisk eggs in a large bowl. Whisk in almondmilk, sugar, and vanilla. Pour mixture over bread and press down lightly with your hands to soak it all up.
• Let sit for at least 2 hours before baking. If your bread is fresh, you can bake it after 2 hours. If it's more stale, you'll want to let it sit longer. You can also cover and refrigerate overnight.
• When ready to bake: preheat oven to 350°F. If your casserole has been in the refrigerator, let it come to room temperature while the oven preheats. Bake for 20-30 minutes or until the casserole is cooked through. (This will take longer if your dish is cold.)
• Serve warm with whipped cream and chocolate sauce.

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

CHALLAH FRENCH TOAST

Steps:

• Whisk eggs in a bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla extract and transfer mixture to a shallow bowl.
• Soak challah slices in the bowl in batches for 3 minutes on each side.
• Melt butter in a skillet over medium heat. Cook challah slices in batches until browned, about 3 minutes. Turn and continue to brown on the other side, about 2 more minutes. Add more butter if necessary.

CHOCOLATE CHALLAH FRENCH TOAST

Steps:

• Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.

BAILEYS FRENCH TOAST

Steps:

• Gather the ingredients.
• Whisk eggs in a shallow bowl until whites and yolks are completely incorporated.
• Add in milk, sugar, Baileys, and vanilla extract to eggs and whisk again.
• Soak each slice of bread in egg mixture, making sure to coat both sides. Soak for a minute or so, longer if bread is extra thick, and less time if you are using a thinner bread.
• Heat a skillet with a tablespoon of butter on medium-low heat. Cook French toast for 3 minutes per side, or until golden brown and heated through.
• Keep finished French toast warm in a 200 F oven. Cook remaining French toast using remaining butter. While the French toast is cooking, gather ingredients for chocolate sauce.
• Gather the ingredients.
• Add chocolate chips, heavy cream, and Baileys to a microwave-safe bowl. Heat on high for 30 seconds, stir, and then heat again in 15-second increments until the mixture is completely melted.
• Drizzle French toast with chocolate sauce and top with whipped cream and strawberries if you wish.

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
• In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
• Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
• Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
• Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
• Enjoy!