Tantalize your taste buds with the ultimate comfort food indulgence: Chocolate Stuffed French Toast, a delectable symphony of flavors that blends the richness of chocolate with the fluffy goodness of French toast. This culinary masterpiece is a perfect harmony of sweet and savory, making it an ideal breakfast, brunch, or dessert option.
Our curated collection of recipes offers a variety of takes on this classic dish, ensuring there's something to satisfy every palate. From the classic Chocolate Stuffed French Toast, bursting with melted chocolate goodness, to the decadent Nutella Stuffed French Toast, each recipe promises a unique and unforgettable experience. For those seeking a healthier alternative, our recipe for Healthy Chocolate Stuffed French Toast provides a guilt-free indulgence without compromising on taste.
Additionally, we present creative variations such as the Chocolate Stuffed French Toast Roll-Ups, perfect for a fun and interactive brunch, and the Chocolate Stuffed French Toast Casserole, an easy and elegant dish perfect for feeding a crowd. With step-by-step instructions and helpful tips, these recipes guarantee a successful and delicious culinary journey.
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.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 15 grams
CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP
Provided by Anne Thornton, Host of Dessert First
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 16
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
RICOTTA CHOCOLATE CHIP STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP RECIPE BY TASTY
Here's what you need: white bread, whole milk ricotta cheese, mini chocolate chips, eggs, milk, sugar, fresh strawberry , sugar, lemon
Provided by Tasty
Categories Breakfast
Yield 3 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 407 calories, Carbohydrate 49 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 38 grams
CHOCOLATE-STUFFED FRENCH TOAST
Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477, Carbohydrate 40 g, Fat 5, Fiber 2 g, Protein 11 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 490 mg
PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP
I have not tried this French Toast yet but I'll try it soon. It looks too good. I'll have to LOL This is from Rachael Ray. If you don't want peanut butter and chocolate, you can use cream cheese and jam instead :) That's what is suggested.
Provided by Boomette
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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 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.
Tips:
- Use stale bread: Stale bread will absorb the egg mixture better and result in a more flavorful French toast.
- Don't overcrowd the pan: Cook the French toast in batches if necessary to avoid overcrowding the pan. This will help the French toast cook evenly.
- Use a non-stick skillet: A non-stick skillet will help prevent the French toast from sticking. If you don't have a non-stick skillet, you can grease the pan with butter or cooking spray.
- Cook the French toast over medium heat: Cook the French toast over medium heat to prevent it from burning. If the heat is too high, the French toast will cook too quickly and the inside will be undercooked.
- Flip the French toast only once: Flip the French toast only once during cooking. This will help prevent it from breaking.
- Serve the French toast immediately: Serve the French toast immediately after cooking. This will ensure that it is at its best flavor.
Conclusion:
Chocolate stuffed French toast is a delectable and indulgent breakfast or brunch dish. It is easy to make and can be customized to your liking. With a few simple tips, you can make perfect chocolate stuffed French toast that will impress your family and friends.
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