Chocolate Stuffed French Toast with Strawberry Syrup

June 12, 2017
Chocolate Stuffed French Toast with Strawberry Syrup: Table for Seven

Classic french toast with a decadent chocolate filling and covered in a simple homemade strawberry syrup.

Breakfast for dinner goes into overload sometimes in the summer for us. If the weather gets over about 80 degrees, I detest turning on the oven.

It is probably me being over dramatic, but, it seems the entire house gets hotter when it is turned on. When it truth, it's not the entire house, just the kitchen. But, since, I spend a whole lot of time in my kitchen, over heating in the summer makes me a little cranky. That's not good. For anyone.

So, the oven goes off and many nights I just heat up the griddle and make french toast or pancakes. Everyone eats without an argument and the kitchen stays a bearable temperature.

To add a little fun and decadence to our french toast menu, sometimes, we stuff it with chocolate. Yes. Then, we top it with strawberry syrup.  Yes, again.   

I know, it's total indulgence.  Mind you, we don't eat this way every day, but, it is a fun treat for a special breakfast or breakfast for dinner option.

If you don't want to top yours with the strawberry syrup simple powdered sugar or maple syrup goes great also.

Enjoy-

Chocolate Stuffed French Toast with Strawberry Syrup: Table for Seven

linking up & weekend potluck 

Chocolate Stuffed French Toast with Strawberry Syrup
Chocolate Stuffed French Toast with Strawberry Syrup
by Table for Seven
Prep Time: 00:30
Cook Time: 00:30
Ingredients (Serves: 6-8)
    FOR FRENCH TOAST
    • 10-12 slice, brioche bread ( or a similar style thick bread)
    • 3 eggs
    • 3/4 cup milk
    • 1 tsp vanilla
    • 1/4 tsp ground cinnamon
    • 1/4 cup half/half
    • 1 cup chocolate chips
    • butter, for griddle/skillet
    FOR SYRUP
    • 2 cups fresh strawberries, sliced
    • 1/2 cup sugar
    • 1 TBSP lemon juice
    • powdered sugar, if desired, for garnish
    Instructions
    In a bowl, whisk milk, eggs, vanilla and cinnamon together. Set aside.
    In a saucepan, over medium heat, melt chocolate chips with half/half until smooth.
    Spread chocolate mixture on one side of a bread slice, then, top with another slice, making a sandwich.
    Dip entire sandwich into egg mixture. Coat well and shake off any extra.
    Over medium heat, melt butter in a skillet or griddle.
    Add coated sandwich to the skillet. Cook on both sides evenly until they are browned.
    FOR SYRUP
    In a saucepan, add strawberries, lemon juice and sugar and mix to combined. Cook mixture over medium heat until sugar is dissolved. Increase heat slightly and bring to a boil. Simmer until mixture is thickened. About 10 minutes.
    Serve over warm french toast. Keep any leftovers covered in refrigerator.

    No comments

    Post a Comment