Chocolate Surprise French Toast Pockets Food

CHOCOLATE-STUFFED FRENCH TOAST

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.

CHOCOLATE-DRIZZLED FRENCH TOAST

Steps:

• Make Perfect French Toast using 12 thick baguette slices.
• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes.
• Melt 3 ounces chopped bittersweet chocolate with 1/3 cup maple syrup in the microwave on 50 percent power, 1 minute; stir until smooth. Top the French toast with the chocolate syrup and confectioners' sugar.

FRENCH TOAST POCKETS

Steps:

• Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
• Set aside.
• Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
• Set aside.
• Combine crushed cornflakes with coconut and set aside.
• Cut down through the top and along one side of each slice of bread.
• Spread a generous tablespoon of cream cheese filling inside of each pocket.
• Preheat a greased griddle.
• Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
• Cook until golden on both sides.
• Serve warm with syrup.

CHOCOLATE FRENCH TOAST

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.

CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST

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.

CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN

Steps:

• Special equipment: 9 by 5-inch baking dish.
• 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.

STUFFED FRENCH TOAST POCKETS RECIPE BY TASTY

Steps:

• Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
• Roll each slice of bread flat with a mason jar or rolling pin.
• Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
• NOTE: Be careful not to press down on the center so the filling doesn't spread.
• Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
• Use a knife to refine the edges of the circle. Gently release pocket from lid.
• Press down firmly on the outer edges of the pocket with a fork to make indentations.
• Repeat steps 3-8 for each pocket. Set pockets aside.
• Preheat oven to 400˚F (200˚C).
• Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
• Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
• Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
• Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
• Let cool 5-10 minutes.
• Garnish with powdered sugar and syrup.
• Enjoy!