Tuesday, January 19, 2016

{Baked} Hot Chocolate French Toast

I am beyond excited to be sharing this recipe with you today!

This is the first breakfast recipe I've shared not only this year, but in a long time.  And I have to say, this recipe is super indulgent and so worth the wait!

I have four words for you.  Hot. Chocolate. French. Toast.

That is right my friends, that infamous chocolate drink we sip on to warm us up has gotten paired with a beloved breakfast treat.  This is like hot chocolate and french toast got together and had a love child.  And oh, what a delicious thing it is.

Thick pieces of bread get torn apart, tossed in a pan then get doused in a chocolate, egg and milk batter.  It soaks all that goodness up, gets popped in the oven and when it's almost finished baking marshmallows get sprinkled over the top until the baking process is finished.


What comes out of the oven is nothing short of pure awesomeness.  Chocolate bread topped with chocolate chips and toasted marshmallows.  How could this not make you happy?

I believe it goes without saying that this is a very indulgent recipe.  This is a fun recipe that is great for a special occasion or occasional breakfast treat for the family.  But, if you just can't justify serving it for breakfast I also think it would be an awesome dessert.
We love everything about this.  The chocolate soaked bread.  The mini chocolate chips sprinkled throughout.  And, of course, the roasted marshmallows.  This french toast is moist and full of flavor which means there's no syrup, sauce or glaze needed.  But if you must have a little something drizzled over the top a little powdered sugar, milk and vanilla would compliment it wonderfully!

Spoil your family this weekend with a pan of this hot chocolate french toast.  They will be singing your praises all weekend long!

{Baked} Hot Chocolate French Toast
Ingredients:

12 Slices day old white bread*
7 Eggs
1 1/2 Cups milk
1 1/2 Tsp vanilla
3 Tbsp granulated sugar
2 1/2 Tbsp cocoa powder
1 Tsp instant coffee grounds
1/4 Cup mini chocolate chips
3/4 Cup marshmallows


Directions:

Preheat oven to 350.

Spray a 9x9 pan with non-stick cooking spray.  Rip the pieces of bread apart and drop in the pan.  Once 6 pieces of bread have been placed in the pan, sprinkle half of the chocolate chips over the bread.  Rip the remaining pieces of bread and place in the pan.  Sprinkle the remaining chocolate chips over the top of the bread.

Place milk in a microwave safe bowl and heat for 20 seconds, add the coffee grounds and cocoa powder and whisk until smooth and incorporated.

In a separate bowl combine the eggs, vanilla, and sugar and whisk to combine.  Pour the chocolate mixture into the egg mixture and whisk vigorously to combine.  Slowly pour the mixture over the bread mixture, cover with plastic wrap and allow to soak for at least 30 minutes or overnight.  If soaking overnight, place in the refrigerator.*

Uncover the toast and place in the preheated oven and bake for an hour, until the top is slightly crispy and the toast is set.  When there is about 5 minutes left on the timer, remove toast and sprinkle marshmallows over the top and return to oven until the marshmallows are toasted and golden.  Remove from oven and allow to sit for about 5 minutes before serving.

*If the bread is fresh, place in a single layer on a sheet pan and place in a 250 degree oven for about 10 minutes, rotating halfway through.  This should dry the bread out a bit.

*If soaking the bread overnight when ready to cook, remove pan from fridge, uncover and allow to come to room temperature before placing in the preheated oven.  OR remove from fridge, uncover and place in the oven while preheating, this will allow the pan to heat up with the oven.

Recipe source: A Lynsey original

1 comment:

Lauren said...

I like merlot and dark chocolate.

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