Chocolate Baguette French Toast With Cinnamon Maple Syrup Recipes

CHOCOLATE BAGUETTE FRENCH TOAST WITH CINNAMON MAPLE SYRUP

Steps:

• Start the French toast: Preheat the oven to 300 degrees F. Arrange the baguette slices on a baking sheet and bake until fully toasted, about 10 minutes.
• Meanwhile, make the syrup: Combine the maple syrup and cinnamon sticks in a small saucepan over medium-high heat and bring to a boil. Remove from the heat and keep warm while you finish making the French toast.
• Continue with the French toast: Whisk together the milk, eggs, cocoa, sugar, vanilla and salt in a medium bowl until evenly combined and frothy. Pour into a pie plate or other shallow baking dish. Add a few of the toasted baguette slices at a time and allow to soak in the custard, about 1 minute per side.
• While the bread soaks, melt a couple tablespoons of the butter over medium heat in a large nonstick or cast-iron skillet. Working in batches, cook the baguette slices until cooked through and slightly golden, 1 to 2 minutes per side. Transfer to a serving platter and repeat with the remaining butter and baguette slices.
• To serve: Divide the French toast among plates, drizzle with the warm cinnamon-infused syrup, dollop with crème fraîche or whipped cream and sprinkle with the chopped chocolate.

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.