Best Chocolate Cinnamon Toast Recipes

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STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE



Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

6 ounces semisweet chocolate, chopped
6 ounces heavy cream
2 tablespoons maple syrup
1 cup very cold heavy cream
2 teaspoons sugar
1/4 teaspoon cinnamon
4 large eggs
2 large egg yolks
1/4 cup sugar
1/4 cup best-quality Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1 1/2 cups milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
1/2 cup chilled ganache, from above
Eight 1/2-inch slices day-old challah or brioche
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil

Steps:

  • For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
  • For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
  • For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
  • Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
  • Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
  • If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

CHOCOLATE BAGUETTE FRENCH TOAST WITH CINNAMON MAPLE SYRUP



Chocolate Baguette French Toast with Cinnamon Maple Syrup image

This dark chocolate French toast is perfect for a special occasion brunch or breakfast or for date night! Crusty baguette slices are soaked in an easy custard-like batter rich with cocoa, then cooked until golden. They're served with a drizzle of warm maple syrup infused with cinnamon and a sprinkle of chopped chocolate.

Provided by Alejandra Ramos

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 crusty baguette, sliced on the bias 1 1/2 inch thick
1 1/2 cups whole milk
2 large eggs
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 to 8 tablespoons unsalted butter
1 1/2 cups pure maple syrup
3 cinnamon sticks
Crème fraîche or whipped cream
One 3-ounce bar dark or milk chocolate, coarsely chopped

Steps:

  • Start the French toast: Preheat the oven to 300 degrees F. Arrange the baguette slices on a baking sheet and bake until fully toasted, about 10 minutes.
  • Meanwhile, make the syrup: Combine the maple syrup and cinnamon sticks in a small saucepan over medium-high heat and bring to a boil. Remove from the heat and keep warm while you finish making the French toast.
  • Continue with the French toast: Whisk together the milk, eggs, cocoa, sugar, vanilla and salt in a medium bowl until evenly combined and frothy. Pour into a pie plate or other shallow baking dish. Add a few of the toasted baguette slices at a time and allow to soak in the custard, about 1 minute per side.
  • While the bread soaks, melt a couple tablespoons of the butter over medium heat in a large nonstick or cast-iron skillet. Working in batches, cook the baguette slices until cooked through and slightly golden, 1 to 2 minutes per side. Transfer to a serving platter and repeat with the remaining butter and baguette slices.
  • To serve: Divide the French toast among plates, drizzle with the warm cinnamon-infused syrup, dollop with crème fraîche or whipped cream and sprinkle with the chopped chocolate.

CINNAMON TOAST CRUNCH™ CHOCOLATE TRUFFLES



Cinnamon Toast Crunch™ Chocolate Truffles image

These sweet little chocolate truffles are filled with a mixture of cookie butter, marshmallow creme, Cinnamon Toast Crunch™ cereal and cream cheese. They can be made in advance for friends and loved ones.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 45

Number Of Ingredients 7

3 cups Cinnamon Toast Crunch™ cereal
1/2 cup cookie butter spread
1/2 cup marshmallow creme
4 oz cream cheese, softened (from 8-oz package)
1/4 teaspoon ground cinnamon
Additional Cinnamon Toast Crunch cereal
8 oz semisweet baking chocolate, melted

Steps:

  • Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
  • In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
  • Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Truffle, Sodium 30 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE CINNAMON TOAST



Chocolate Cinnamon Toast image

You might want to sit down for this one. Cinnamon bread gets topped with chocolate and fresh berries, then toasted in a skillet. That's real love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 slice.

Number Of Ingredients 4

1 slice cinnamon bread
1 teaspoon butter, softened
2 tablespoons 60% cacao bittersweet chocolate baking chips
Optional: Sliced banana and strawberries

Steps:

  • Spread both sides of bread with butter. In a small skillet, toast bread over medium-high heat 2-3 minutes on each side, topping with chocolate chips after turning. Remove from heat; spread melted chocolate evenly over toast. If desired, top with fruit.

Nutrition Facts : Calories 235 calories, Fat 13g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 131mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE FRENCH TOAST WITH APPLE CINNAMON TOPPINGS



CHOCOLATE FRENCH TOAST WITH APPLE CINNAMON TOPPINGS image

Categories     Wheat/Gluten-Free

Yield 2 people

Number Of Ingredients 11

French Toast:
2 pcs. multi-grain bread (the older, better)
2 pcs. eggs (room temperature)
1 tbsp. milk chocolate drink mix
1/4 cup fresh milk
1 tsp. butter (for frying)
Apple-Cinnamon:
2 red apples (peeled, cut in cubes)
1/4 cup brown sugar
1/8 cup water
1/8 tsp. cinnamon powder

Steps:

  • Chocolate French Toast: Pre-heat oven at 275 degrees F. Beat eggs, milk, and chocolate drink mix in a bowl. Soak the multi-grain bread in the liquid mixture. Let it stay for a minute or two to completely absorb the liquid mixture. This liquid mixture is best done the night before, then soak the bread overnight (the older the bread, the better because it absorbs more liquid). Melt butter in a non-stick pan, fry the soaked bread for 4 minutes (2 minutes on each side). Transfer to a baking pan. Bake for a total of 5 minutes, turning the bread at 3 minutes. This should be crunchy outside. Apple-Cinnamon: Peel and cut fresh apples in cubes (1 inch). Cook apples in water, brown sugar, and cinnamon powder for 15 minutes. Turn flame from medium-high to low after 10 minutes. Pour the apple-cinnamon mixture over the chocolate french toast, sprinkle with chocolate powder.

CHOCOLATE CINNAMON TOAST CRUNCH CUPCAKES



Chocolate Cinnamon Toast Crunch Cupcakes image

Obtained online. http://www.sugarandsoul.co/2015/09/chocolate-cinnamon-toast-crunch-cupcakes-recipe.html

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 18

1 - box dark chocolate fudge cake mix
3.9 ounce(s) package instant chocolate fudge pudding mix (dry)
4 - eggs
1 cup(s) yoplait plain or vanilla yogurt
3/4 cup(s) vegetable oil
1/2 cup(s) milk
1 tablespoon(s) vanilla extract
1/4 teaspoon(s) sea salt
1 1/2 cup(s) mini chocolate chips
1 1/2 teaspoon(s) cinnamon
COATING
3 tablespoon(s) butter, melted
- cinnamon sugar
FROSTING
2 cup(s) heavy cream
1/2 cup(s) confectioners' sugar
1/3 cup(s) instant chocolate fudge pudding mix (dry)
1 cup(s) chocolate cinnamon toast crunch, crushed and sifted

Steps:

  • Preheat oven to 375 F. Line cupcake pan. Combine all ingredients in a stand mixer and beat until combined. Fill cupcake liners ½ - ¾ full. Reduce heat to 350 F.
  • Bake for 18-22 minutes until toothpick comes clean. Remove from oven and move cupcakes to cooling racks to finish cooling. Once cool, dip the top of each cupcake into the melted butter and then immediately into the cinnamon sugar mixture.
  • Prepare frosting by whipping heavy cream, confectioners' sugar, and pudding mix in medium speed until light and fluffy, about 3 minutes. Gently fold in the Chocolate Cinnamon Toast Crunch that has been crushed and sifted. Use a wide mouthed tip and decorator tool or frosting bag to pipe frosting onto the cupcakes. Top with cereal pieces and additional cinnamon sugar.

CHOCOLATE CINNAMON TOAST



Chocolate Cinnamon Toast image

A step above the regular stuff. The sugar can be replaced with the cup-for-cup version of Splenda, if necessary.

Provided by TraumaMama

Categories     Breads

Time 10m

Yield 3/4 cup, 50 serving(s)

Number Of Ingredients 4

1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 teaspoons cinnamon
1/8 teaspoon ground cardamom (optional)

Steps:

  • Combine all ingredients (I like to run it through a food processor, but that is optional.).
  • Store in a container with a "shaker" lid.
  • Sprinkle over buttered toast.

Nutrition Facts : Calories 9.3, Fat 0.1, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1

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