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 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
STUFFED FRENCH TOAST
Steps:
- Batter:
- Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
- Filling:
- Fold all ingredients together in a bowl until well incorporated but not completely smooth.
- Syrup:
- Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
- French Toast:
- Preheat oven to 350 degrees F.
- Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
- Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
CHOCOLATE CHEESECAKE-STUFFED FRENCH TOAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Preheat the oven to 350 degrees F.
- Make an incision in the center of the Pullman loaf, as if you were slicing the loaf in half but taking care not to cut through the ends or the back side of the loaf. Stick your hand inside the incision and press lightly on the bread to make a pocket for stuffing.
- In a small bowl, mix together the cream cheese and chocolate-hazelnut spread with a rubber spatula until smooth. Spoon the mixture into a resealable plastic bag; snip off a corner from the bag. Pipe the mixture into the pocket and close the seam slightly around it.
- In a medium bowl, whisk together the eggs, milk, vanilla and salt. Soak the stuffed loaf in the egg mixture, rotating it, until all the custard is absorbed, about 12 minutes.
- Melt the butter over medium heat in a large oven-safe nonstick skillet. Gently remove the French toast from the custard pan and place in the hot skillet; cook until golden brown on all sides except the side with the pocket, 2 to 3 minutes per side. Transfer the skillet to oven and bake until firm and an inserted metal skewer comes out dry, about 15 minutes.
- For the raspberry compote: Meanwhile, place the raspberries, granulated sugar and orange juice in a small bowl. Partially mash the fruit with the back of a fork. Set aside to macerate.
- Remove the French toast from the oven and let rest for 10 minutes before cutting into slices. Serve drizzled with raspberry compote and dusted with powdered sugar.
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.
CHOCOLATE-FILLED FRENCH TOAST
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the eggs, milk, caster sugar and salt in a flat dish.
- Melt the butter in a large frying pan over medium heat.
- Dip 2 slices white bread into the egg mixture, turning them over so they get completely coated.
- Add them to the frying pan and sprinkle each one with a 1/4 of the chopped chocolate. Soak the remaining bread pieces in the egg mixture and set them atop the chocolate-slathered bread slices in the pan to make sandwiches. Press them down lightly with a spatula to seal their edges.
- Fry for 3 minutes per side or until they are golden brown. Remove the sandwiches from the pan and serve immediately or keep them warm while you prepare the rest of the sandwiches. Serve the sandwiches dusted with the confectioners' sugar.
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
CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL
Provided by Trisha Yearwood
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
- Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
- Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
- Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.
CHOCOLATE HAZELNUT STUFFED FRENCH TOAST
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar.
- BYOC: A beautiful and tasty garnish would be toasted chopped hazelnuts. Also, bananas, strawberries or blueberries would be delicious as well. Go ahead and make a fruit sauce to go with it for mom on Mother's Day. She will absolutely adore the sauce and you.
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CHOCOLATE-STUFFED FRENCH TOAST RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 6Total Time 8 hrs 55 minsCategory BreakfastCalories 646 per serving
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread cream cheese evenly on 1 side of each bread slice. Sprinkle 12 slices with chocolate chips. Top with remaining 12 bread slices, cream cheese side down, to make 12 sandwiches.
- In medium bowl, beat milk, brown sugar and eggs until blended. Dip each sandwich in egg mixture, coating completely. Place dipped sandwiches in baking dish. Pour remaining egg mixture over bread. Cover; refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; drizzle melted butter over French toast. Bake 40 to 45 minutes or until golden brown. Sprinkle with powdered sugar.
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