Best 20 Chocolate French 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.

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 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.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
• Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
• In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
• Preheat the oven to 200 degrees F.
• Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
• Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
• In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
• Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
• Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups

CHOCOLATE CHALLAH FRENCH TOAST

Steps:

• Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.

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.

FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES

Steps:

• Preheat oven to 325°F (175°C).
• Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
• Put the eggs and sugar in a large bowl and whisk to combine.
• Pour the hot cream mixture over the egg mixture and whisk to combine.
• Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
• Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
• Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Make sauce:
• Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
• Make French toast:
• Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
• Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
• Cut French toast in half diagonally and serve with sauce.

RICOTTA CHOCOLATE CHIP STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP RECIPE BY TASTY

Steps:

• Mix the eggs with the milk and sugar.
• Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
• Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
• Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
• To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
• Let the liquid reduce by about a third, until the mixture is thick like a syrup.
• Enjoy!

CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS

Steps:

• For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
• Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
• Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
• For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
• Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

CHOCOLATE (MILK) FRENCH TOAST

Steps:

• Beat the eggs in a mixing bowl and add the chocolate milk to it.
• Beat until well mixed.
• Pour this into a pie plate.
• Put half the butter or margarine (1 tbsp.) in a skillet and heat over medium-high heat.
• Dip one slice of the bread into the egg mixture and turn the bread over to coat the other side.
• Place the coated bread in the skillet and repeat with antoher slice.
• Cook until the bottoms are browned and then turn the slices with a spatula and cook until the other side is browned; remove to a serving plate.
• Put the remaining butter or margarine in and repeat the cooking process.
• Sprinkle with powdered sugar and top with cherry pie filling or syrup if you like. (I like whipped cream)!

CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
• In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
• Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
• Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
• To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.

PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP

Steps:

• Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
• In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
• In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
• In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

CHOCOLATE FRENCH TOAST SANDWICH

Steps:

• Prepare a 13x9" baking pan.
• In a bowl, beat eggs, milk, sugar, vanilla and salt.
• Pour half of the egg/milk mixture into an ungreased 13x9" pan.
• 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 mxture over all; let stand for 5 minutes.
• In a large skillet, melt the butter over medium heat.
• Fry sandwiches until golden brown on both sides; remove from frypan and dust with icing sugar.
• Cut sandwiches diagonally; serve warm.

CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN

Steps:

• Special equipment: 9 by 5-inch baking dish.
• In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 375 degrees F.
• Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
• Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

CHOCOLATE FRENCH TOAST PANINI

Steps:

• Spray closed medium-size contact grill with cooking spray; heat for 5 minutes. Spread 1 tablespoon hazelnut spread over 1 side of each bread slice. Sprinkle 6 slices evenly with hazelnuts. Top each with second bread slice, making 6 sandwiches.
• In shallow bowl or pie plate, beat half-and-half, eggs and vanilla until well blended.
• Dip 3 of the sandwiches into egg mixture, turning to coat both sides. When grill is heated, place sandwiches on grill. Close grill; cook 2 to 3 minutes or until golden. Repeat with remaining sandwiches. Sprinkle with powdered sugar, if desired.

BANANA-CHOCOLATE FRENCH TOAST

Steps:

• Combine first 5 ingredients in a shallow dish. Spread each of 3 bread slices with 1 1/2 tablespoons nutela spread; 1/3 cup banana slices over each bread slice. Top sandwiches with remaining 3 bread slices.
• Heat oil in a large nonstick skillet over medium-high heat. Working with one sandwich at a time, place into milk mixture, turning gently to coat both sides. Carefully place coated sandwiches into pan. Cook 2 minutes on each side or until lightly browned. Cut each sandwich into 4 trianges. Sprinkle each evenly with powdered sugar.

CHOCOLATE PUDDING FRENCH TOAST

Steps:

• Combine all ingredients except bread.
• Whisk until well blended.
• Dunk bread in mixture, coating both sides.
• Cook on griddle until done.
• Serve with whip cream, strawberries and buttermilk syrup recipe #136751.

MAKE AHEAD CHOCOLATE FRENCH TOAST

Steps:

• Spray a 13 x 9 inch baking pan with veggy spray.
• Cut the French bread into 6 slices, each, 1 1/2 inches thick.
• Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.
• Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close.
• Place filled slices into prepared baking pan.
• Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
• Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread.
• Cover pan with plastic wrap, refrigerate several hours or overnight.
• Heat oven to 400 degrees.
• Bake uncovered, 20 to 25 minutes or until golden brown.
• Transfer toast to plates.
• Serve with maple syrup if desired.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY TOPPING

Steps:

• Topping Combine the berries, sugar and lemon juice in a medium bowl then cover and let macerate at room temperature for 1 hour. Filling Add the chocolate to a small microwave-safe bowl and heat in 30 second bursts on 50% power, stirring in between, until melted and smooth. Set aside to cool. Combine the mascarpone, heavy cream, orange zest and sugar in a small bowl. Add the cooled chocolate and stir to incorporate. Bread Take one slice of bread and turn it so the bottom edge is facing up at you. Cut a pocket with a sharp knife, leaving the edges and top of the bread intact. Repeat with each slice of bread, then fill each pocket with about 1/4 of the filling mixture. (You could probably stretch the filling for 5 or 6 pieces of bread if you wanted.) Set a large skillet over medium heat. In a wide, shallow bowl, whisk the egg and milk together. Whisk in the melted butter and vanilla then the flour and salt, mixing until smooth. One at a time, add the filled slices of bread to the mixture and soak for about 30 seconds per side. Let the excess drip off, then transfer to a plate. Repeat for all slices of bread. Spray the heated pan with nonstick cooking spray (you could also use butter if you want). Add the bread to the pan in a single layer and cook until golden and crisp, about 2 minutes per side. Repeat with the remaining slices of bread. Serve with powdered sugar and strawberry topping.