RECIPE: Chocolate Espresso French Toast

18 years ago

This morning I tried a new recipe from the new Fine Cooking magazine and was awesome! It was Chocolate French Toast that I added instant espresso to. Also, I can't imagine how they tested this recipe because it called for only 4 slices of Challah bread but the amount of french toast mixture was plenty for 8 slices.

I'll be adding this to my next brunch!

2/3 cup granulated sugar (I used 1/2 cup)

1/3 cup unsweetened cocoa

1 teaspoon instant espresso powder (this was my addition)

1/8 teaspoon baking powder

1/4 teaspoon table salt

1 cup whole milk

4 large eggs

1 teaspoon pure vanilla extract

4 (1-inch thick) slices Challah bread (I used 8)

1/4 cup butter (I used maybe 1 teaspoon)

ConfectionersÂ sugar for garnish

In a medium bowl, combine the sugar, cocoa, instant espresso powder, baking powder and salt. Blend well so no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, eggs and vanilla; whisk until well blended.

Dip bread slices into chocolate mixture and lay in a single on a jelly roll pan. Pour remaining chocolate mixture over bread and let soak, turning occasionally until all the batter is absorbed, about 10 minutes (original recipe called for 20 to 30 minutes).

Heat a non-stick skillet or griddle over medium heat. When the pan is hot, add the butter to melt then add the bread slices in a single layer. Cook until they look browned and lightly crisp, 4 or 5 minutes (reduce the temperature if the bread is browning too fast. Flip and continue to cook until lightly puffed in the center, another 4 or 5 minutes. Serve immediately dusted with confectionersÂ sugar and serve with fresh fruit or maple syrup.

Marilyn

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Comments (11)

Carol Schmertzler Siegel
18 years ago
Marilyn, that looks amazing. I had made that recipe from Fine Cooking when I got the issue. You're right it made way more than four slices, I used up a whole Challah. I will try the espresso addition next time! We loved it! Yours looks better than the picture in the magazine! Mine didn't look so hot, but it sure tasted out of this world!
danain
Original Author
18 years ago
Carol, Paul didn't think this looked too great until he tasted it! I used all of the Challah except the end pieces. I think it must be an error in the original recipe to use only 4 slices.

I forgot to mention in the recipe when I typed it to polk holes in the bread before dipping. I used a wood skewer or you can use a fork.

Marilyn
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annie1992
18 years ago
Marilyn I noticed there is bread in the middle where the chocolate didn't "soak in". If it were soaked for a longer period would the chocolate go all the way through, or would that make it too soggy?

There's no such thing as too much chocolate, I know...

Annie
User
18 years ago
Annie, I like the egg to soak all of the way through so that all of the bread has absorbed the egg mixture. Besides it is never soggy after it is cooked. They egg firms up. French toast is one of those foods that I never order in a restaurant because they never seem to let the egg seep all of the way through. I made regular french toast this morning. Trying to use up some eggs. I had mine with just butter and salt and pepper on it. I prefer it savory not sweet.

Ann
danain
Original Author
18 years ago
I think this recipe is not for you Ann because it's obviously sweet!

Annie, that is the way the picture is in the magazine too, areas not completly soaked and they let it soak for 20 to 30 minutes. The Challah bread is sweet and we thought it was plenty of chocolate. Paul said it tasted like a chocolate donut...I think he's right. If you like chocolate, you'll like this recipe!

Here is a better picture:

{{!gwi}}

Marilyn
Carol Schmertzler Siegel
18 years ago
Didn't soak all the way through on mine, but still tasted like a lot of chocolate. I used a fork to poke holes. Wasn't soggy! Maybe with a thinner slice it'll soak all the way through. I did thick slices. It was sweet but not too sweet, but I wouldn't use syrup with it. Just powdered sugar and fruit! I didn't let it soak for 30 minutes though, more like 10 minutes. I don't think it's supposed to soak all the way through so you get the "swirls"
annie1992
18 years ago
Ann T, I often eat regular french toast with just butter, no syrup or jam, etc., I think it depends on my mood. Other times I want it covered with homemade peach syrup or something similar. I always make sure the egg mixture soaks all the way through, though, and then I have to cook it long enough that it's not soggy.

Thanks, Marilyn, it looks like Paul's description answered my question. I was kind of wondering if the whiter middle part just tasted like bread or if some of the flavor permeated the slice. So, I'm guessing that the chocolate outer part is strong enough in chocolate flavor to allow for the "unsoaked" middle?

So, Carol, you just ate yours "dry", no fudge sauce and pecans...?

Annie
Carol Schmertzler Siegel
18 years ago
No fudge sauce, Annie, that would have made it dessert! but now that you mention it, fudge and pecans would have been nice! I'm going to have to make it again!

I think I do things so last minute and never read the recipes through, so most of the time I never leave the bread to soak as long as it says. I never have enough time. The baked french toast casseroles say to leave them soak overnight and I rarely do, but the bread soaks up all the custard and it comes out fine.
annie1992
18 years ago
Dessert for breakfast? It sounds perfect to me. :-)

Annie
nhsuzanne
17 years ago
Do you think that this recipe could be baked with success instead of stovetop?
fearlessem
17 years ago
WOW this sounds good. Am printing it out and will bring it with me over Christmas up to my in-laws... Maybe I will try making it for everyone there!

Em

RECIPE: Chocolate Espresso French Toast

Comments (11)

Carol Schmertzler Siegel

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RECIPE: Chocolate Espresso French Toast

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