Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, french toast with chocolate. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

French toast with chocolate is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. French toast with chocolate is something that I have loved my entire life.

Adding cocoa powder to the basic French toast egg mixture turns the classic French toast into something chocolatey and delicious. "A very basic French toast recipe with cocoa in the egg mixture. I regularly serve it at our B&B and get rave reviews. Delicious french toast, this is a indulgent chocolate chip french toast.

To begin with this recipe, we have to prepare a few components. You can cook french toast with chocolate using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make French toast with chocolate:

1. Prepare Bread slices 2 Egg 1
2. Take Milk 1 cup Sugar 4 tbsp
3. Make ready Oil
4. Take Melted cooking chocolate

I feel like I should start a new hashtag. What do you think of #FrenchToastFriday? I mean, it IS Friday and I AM stuffing healthy French toast all up in yer grill. Chocolate French Toast is the ultimate dessert for breakfast!

Instructions to make French toast with chocolate:

1. In a bowl, add beaten egg, milk and sugar. Beat together until all ingredients are well combined.
2. Dip bread slices in the mixture (do not over coat bread slices with mixture) and fry in hot oil on medium oil.
3. When both sides of bread colour changes to nice golden brown
4. Put into the plate & Garnish with melted cooking chocolate
5. French Toast with melted chocolate is ready to serve.

Just the right amount of sweetness, richness, and slightly crisp caramelized edges. I love this French toast with fresh berries and a drizzle of maple syrup! Texture: I used extra thick slices of brioche bread which made my toast. Turn the bread once to get both sides nicely coated. Put the white chocolate in a heatproof bowl. (If the cream has cooled off significantly, reheat it nearly to a simmer.) Strain the hot cream over the chocolate through a fine.

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