One of my friends sent me several bars of Lindt chocolate, and I’ve had a glut of chocolate as a result. After I made the brioche the other day it occurred to me that it would be wonderful to make the remainder of my brioche into French toast, and it didn’t take me too long to come up with the idea of melting one of the aforementioned Lindt bars and combining the melted chocolate with my beaten egg and milk mixture. The result — if I may say so myself — was heavenly. I highly recommend doing this.
Now, don’t fret if you don’t conveniently have an extra Lindt bar or two lying around; you can use any chocolate for this, and you could also use cocoa if you wanted to. I used about eight squares of dark Lindt chocolate — one square per slice — and because it was dark chocolate (85%) I also added sugar to my beaten egg mixture. If you’re using milk or white chocolate, skip the sugar or it will be too sweet.
A small squeeze of lemon over the hot slices of chocolate French toast works a treat, so give it a go.
Recipe
Ingredients:
Chocolate for melting (around one large square per slice of bread)
6 eggs (for eight slices of bread)
1.5 cups of milk
Sugar to taste (if using dark chocolate)
Butter for cooking
Lemon
Method:
1) Melt the chocolate. It’s best to use a double boiler; that’s a fancy term for melting the chocolate in a bowl over a bowl of hot water. You can also apparently use your microwave to melt your chocolate!
2) Beat the eggs, milk, and sugar in another bowl, and when the melted chocolate has cooled down add it to the beaten egg mixture and whisk well. Pour the mixture into a tray or a flat bowl so it’s easy to soak your bread slices in it. Get your griddle or frying pan on the heat now and let it heat up slowly.
3) Soak your bread slices individually in the eggy mixture; don’t worry if the chocolate settles a bit on the bottom of the bowl. Try and get some chocolate on your bread as you soak it.
4) Melt a knob of butter on your griddle or frying pan and transfer your soaked bread to it to cook gently on both sides. Once it is nice and golden brown (the bits of chocolate adhering to your bread will be dark, but that’s fine) transfer your French toast to a plate. Continue until all the slices are done.
5) Serve piping hot alongside a small wedge of lemon.
Ohh I am a huge fan of the regular french toast and often add various things to zing it up a bit, spices, honey etc, never used chocolate, so this will be a joy to experiment with next brunch time ! Thanks !
Oh, you will love it, Annie! Let me know how it goes!
Delicious! I’m dying to try this!
Hope you enjoy it!