CHOCOLATE COVERED STRAWBERRY FRENCH TOAST
Steps:
- Heat up your griddle to medium head and coat with a small amount of non stick spray.
- Chop up your strawberries and place them in a small bowl with the sugar, stir to coat the strawberries in the sugar and then set aside.
- In a pie plate mix the eggs, milk, cinnamon and vanilla together with a whisk.
- Using a medium heart cookie cutter, cut out a heart in the middle of 4 slices of bread.
- Dip your bread into the egg mixture and place on your griddle.
- Cook until each side is golden brown and then flip to cook the other side.
- Continue doing the same until all your french toast is made.
- Place a piece of french toast without a heart cut out on a plate, spoon 1/4th the strawberries on top of the bread, place a piece of bread with the heart shape cut out on top.
- Place a few raspberries and the heart piece of french toast on the side of the other toast.
- Drizzle the french toast with chocolate syrup and sprinkle with powdered sugar.
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 211 mg, Sodium 106 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
- Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
- Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.
RICOTTA CHOCOLATE CHIP STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP RECIPE BY TASTY
Here's what you need: white bread, whole milk ricotta cheese, mini chocolate chips, eggs, milk, sugar, fresh strawberry , sugar, lemon
Provided by Tasty
Categories Breakfast
Yield 3 servings
Number Of Ingredients 9
Steps:
- Mix the eggs with the milk and sugar.
- Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
- Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
- Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
- To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
- Let the liquid reduce by about a third, until the mixture is thick like a syrup.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 49 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 38 grams
CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP
Who says you can't have chocolate for breakfast, especially on Valentine's Day? This recipe adds extra-special chocolate yumminess to a familiar favorite. Treat your loved ones to an indulgent morning meal, which can be prepped the night before and ready to go in the oven the next morning!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 6
Number Of Ingredients 13
Steps:
- To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
- In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
- Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
- Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
- To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.
Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1/2 g
CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST
Steps:
- In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
- Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
- Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
- Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 15 grams
CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
- Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
- Cook until golden brown, turning once, about 2 minutes per side.
- Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
- Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
- Serve warm over French toast or on the side at the table.
CHOCOLATE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP
Classic french toast with a decadent chocolate filling and covered in a simple homemade strawberry syrup.
Provided by Erin Table for Seven
Categories Waffles-Pancakes-French Toast
Time 1h5m
Number Of Ingredients 12
Steps:
- In a bowl, whisk milk, eggs, vanilla and cinnamon together. Set aside.
- In a saucepan, over medium heat, melt chocolate chips with half/half until smooth.
- Spread chocolate mixture on one side of a bread slice, then, top with another slice, making a sandwich.
- Dip entire sandwich into egg mixture. Coat well and shake off any extra.
- Over medium heat, melt butter in a skillet or griddle.
- Add coated sandwich to the skillet. Cook on both sides evenly until they are browned.
- In a saucepan, add strawberries, lemon juice and sugar and mix to combined.
- Cook mixture over medium heat until sugar is dissolved. Increase heat slightly and bring to a boil.
- Simmer until mixture is thickened. About 10 minutes.
- Serve over warm french toast. Keep any leftovers covered in refrigerator.
Nutrition Facts : Calories 904 calories, Carbohydrate 122 grams carbohydrates, Cholesterol 312 milligrams cholesterol, Fat 40 grams fat, Fiber 5 grams fiber, Protein 19 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 649 milligrams sodium, Sugar 66 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP
Steps:
- For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
- For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
- For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
- For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
- Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
- Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
- Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.
CHOCOLATE-STUFFED FRENCH TOAST
Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477, Carbohydrate 40 g, Fat 5, Fiber 2 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 490 mg
CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST
I got this recipe from Healthy Appetite with Ellie Krieger and adapted it to use ingredients that I normally have on hand. I used frozen strawberries(thawed and sliced), as it wasn't strawberry season and mini semi-sweet chocolate chips and it was wonderful!!! Could make it even lighter by using low or no-fat cream cheese, light bread and egg substitute.
Provided by diner524
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
- Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
- Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
- Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 304.7, Fat 11.5, SaturatedFat 5, Cholesterol 157, Sodium 388.5, Carbohydrate 38.1, Fiber 2.6, Sugar 12.8, Protein 12.5
PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP
I have not tried this French Toast yet but I'll try it soon. It looks too good. I'll have to LOL This is from Rachael Ray. If you don't want peanut butter and chocolate, you can use cream cheese and jam instead :) That's what is suggested.
Provided by Boomette
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
- In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
- In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
- In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.
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