CHOCOLATE FRENCH TOAST (PAIN PERDU)
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined.
- Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 375 degrees F.
- Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
- Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.
FRENCH TOAST PANINI WITH GRILLED BANANAS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
- Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
- While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
- Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
CHOCOLATE FRENCH TOAST PANINI
Treat your family with this distinctive Italian dish! Enjoy these grilled sandwiches filled with chocolate and hazelnuts - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Spray closed medium-size contact grill with cooking spray; heat for 5 minutes. Spread 1 tablespoon hazelnut spread over 1 side of each bread slice. Sprinkle 6 slices evenly with hazelnuts. Top each with second bread slice, making 6 sandwiches.
- In shallow bowl or pie plate, beat half-and-half, eggs and vanilla until well blended.
- Dip 3 of the sandwiches into egg mixture, turning to coat both sides. When grill is heated, place sandwiches on grill. Close grill; cook 2 to 3 minutes or until golden. Repeat with remaining sandwiches. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 465, Carbohydrate 53 g, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 321 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 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.
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CHOCOLATE FRENCH TOAST - HANDLE THE HEAT
From handletheheat.com
Reviews 12Servings 6Cuisine AmericanCategory Breakfast
- 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.
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