MMMMmmmmm! French Toast has always been a favorite for me. My dad makes the best French toast. When I was little my sister and I would sometimes have to take turns choosing what to have for breakfast because she was more of a pancake girl and I was the French toast lover. Every Christmas that I can remember we have had French toast for breakfast before opening presents. It is one of our family traditions that makes the day special. My family and I have just returned from our trip to Santiago. When we got home I found a loaf of bread that we had forgotten and amazingly it had not turned into a moldy science experiment, it was just a little dry. I hate wasting food and love making recipes based on random ingredients that need used so I decided to make French toast. Usually I wouldn’t imagine trying to make it as good as my dad, but this doesn’t count. Chocolate French toast is a whole other animal from traditional. I can’t say that this is exactly a balanced breakfast option, but I can tell you that it is so rich and chocolaty that you probably won’t mind being a little indulgent.
There is a reason why the whipped cream looks weird and I must explain. In a recent post I showed the cream that had to whip by hand because you can’t buy it in the can here. Part of our trip’s purpose was buying some appliances that are not available here in southern Chile. One of the things that we bought was a food processor. We have really missed having one and this one is amazing and has all these different abilities. One thing it can do is whip cream. It is so powerful, though, that the first time I tried it I accidentally made butter. The second try was not far from butter but I was almost out of cream so I decided to go with it. It doesn’t look very pretty but it still tasted good with the chocolate French toast.
- 1 cup milk of choice
- 4 eggs
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 10-12 slices of your favorite bread (dry bread works well)
- about 6 tablespoons of butter for greasing pan
- 1 (100g) bar of semi-sweet dark chocolate
- 1/4 cup heavy whipping cream
- 1 tsp. vanilla extract
- Combine milk and eggs and beat together. Add sugar, cocoa, vanilla, and salt and mix.
- Heat a skillet over medium heat and add butter if needed.
- Dip bread one piece at a time into chocolate batter and place on skillet. Cook on each side for about 1 minute or until edges star to darken.
- For the Ganache, in double boiler or saucepan melt chocolate with cream over low heat until smooth. Remove from heat and stir in vanilla
- Drizzle Ganache over French toast and top with whip cream.
Need I say, Yum!