Hot Chocolate Baked French Toast Recipes

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 FRENCH TOAST

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.

CHOCOLATE FRENCH TOAST

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).

HOT CHOCOLATE AND TOAST

Steps:

• toast your bread.
• butter it.
• prepare hot chocolate.
• Dunk you toast in the hot chocolate.
• eat and enjoy.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

HOT CHOCOLATE BAKED FRENCH TOAST

Steps:

• Butter your 9x13" baking dish with unsalted butter. Arrange the bread slices in overlapping rows in the dish.
• In a sauce pan, heat the cream, chocolates and vanilla over medium heat, whisking constantly until melted and well incorporated, about 5 minutes or so. Remove from heat.
• Transfer 1 cup of the chocolate sauce to an airtight container; let cool first then place the lid and chill until ready to serve.
• In a large bowl, whisk the eggs, milk, sugar and salt. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream.
• Pour evenly over and between each layer of bread. Use the palms of your clean hands to gently press the slices into the chocolate mixture to cover each slice. It will pop back up, but that's ok.
• Cover the dish tightly with foil and chill for at least 2 hours, overnight is best. The bread will have soaked up all the liquid.
• When ready to bake, Place in a preheated 350 degree oven with foil cover on for 35 minutes.
• Remove the foil and continue baking for 35 minutes. Let cool 10 minutes.
• While the dish is cooling, toast the hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. ***Hazelnuts are optional in this recipe***.
• Microwave the reserved cup of chocolate sauce in a microwave-safe bowl at at 50% power for 1 minute. Or, in a heatproof bowl over a saucepan simmering with water. Stir until warmed through.
• Drizzle chocolate sauce over french toast slices and sprinkle toasted hazelnuts if using them.