Chocolate Stuffed 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-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.

HOT CHOCOLATE STUFFED FRENCH TOAST

Steps:

• Preheat oven to 375°F
• Prepare 5 mini loaf pans, evenly coat with non-stick baking spray.
• Spread 1 slice of potato bread with approximately 2 Tablespoons of chocolate spread and top with second slice to make a sandwich.
• Repeat to make five more sandwiches.
• Using a bread knife, slice each sandwich into cubes, and place into a large bowl.
• In a large measuring cup, mix together the beaten eggs and International Delight Hot Chocolate.
• Pour mixture evenly over the cubed sandwich pieces and gently toss to coat entirely in egg mixture, allowing all liquid to be absorbed.
• Divide coated sandwich cubes into the five mini loaf pans and press lightly to evenly fill the pan.
• Place the filled mini loaf pans on a large baking sheet and bake in oven for 30-45 minutes, or until each loaf is firm in the center to touch and a toasty golden brown on top, (an inserted knife into the center should come out clean).
• When done baking, remove loaves from oven, and let stand for 5 minutes to cool slightly.
• Top with optional whipped cream, serve and enjoy.

CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST

Steps:

• Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
• Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
• Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
• Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.

WAFFLED CHOCOLATE-STUFFED FRENCH TOAST WITH WHIPPED BUTTER

Steps:

• Preheat the waffle iron on high. Preheat the oven on its lowest setting.
• In a pie pan or deep dish, whisk together the eggs, milk, vanilla and salt.
• Place 2 slices of bread in the egg mixture and soak them until they've absorbed some of the liquid, 30 seconds. Flip the slices and soak them for another 30 seconds.
• Coat both sides of the waffle iron grid with nonstick spray. Place a slice of soaked bread on the waffle iron and pile a little less than half of the chocolate chips on the slice. Top with the second slice of soaked bread, close the waffle iron, and cook until the bread is golden brown and the chocolate is melted, 3 to 4 minutes. There should be no trace of uncooked egg mixture.
• Remove the French toast from the waffle iron and repeat Steps 3 and 4 to make the second batch. Place the finished French toast in the oven to keep it warm.
• Slice the French toast into quarters. Pop open the "pocket" in each quarter and stuff the remaining chocolate chips into the opening. The residual heat will melt the chocolate.
• Top each portion with the Whipped Butter and dust with the powdered sugar before serving.

NUTELLA & DARK CHOCOLATE STUFFED FRENCH TOAST

Steps:

• Mix the berries and white sugar in a ¼ cup of water, and leave the mixture to simmer (stirring occasionally) over a low-medium heat. Once the mixture has reduced slightly, lightly mash with a fork.
• Whisk the egg, milk, and vanilla extract together and pour into a large flat dish. Spread 2-3tbsp of Nutella on one slice of bread, then place the two bars of dark chocolate towards the centre of the spread (they'll melt down to create pockets of gooey deliciousness in the finished dish); use the remaining slice of bread to create a sandwich.
• Soak each side of your newly formed sandwich in the egg/milk/vanilla batter for 1-2 minutes (depending on how quickly it absorbs).
• Melt butter in a large frying pan, add the sandwich and cook for about 2-3 minutes on each side. Once golden, remove the sandwich and slice in half.
• Plate, drizzle on the berry compote, and dust with icing sugar to finish. (Optional: Pour on a little maple syrup)

CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL

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

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.