Hot Chocolate And Toast Recipes

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.

HOT CHOCOLATE BAKED FRENCH TOAST

Steps:

• Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
• Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
• Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
• Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
• Serve French toast with hot chocolate sauce and toasted hazelnuts.
• Do Ahead
• French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.

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.

HOT CHOCOLATE AND TOAST

Steps:

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