Best Chocolate French Toast Sandwich Recipes

CHOCOLATE FRENCH TOAST

Steps:

• In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9-in. baking dish. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes., In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm.

CHOCOLATE-HAZELNUT SPREAD FRENCH TOAST SANDWICHES

Steps:

• Whisk the eggs, milk, sugar, salt, orange zest and vanilla in a large bowl. Set aside.
• Spread half of the bread slices with the chocolate-hazelnut spread and top with the banana slices and remaining bread slices.
• Pour the egg mixture into a 9-by-13-inch baking dish. Place the sandwiches into the baking dish on top of the egg mixture. Let soak 2 minutes. Flip the sandwiches and soak an additional 2 minutes.
• Meanwhile, melt 2 tablespoons butter in a large skillet.
• Remove the sandwiches from the egg mixture and let any excess custard drip off. Working in batches and adding more butter to the skillet as needed, transfer the sandwiches to the skillet and cook on each side until golden brown, about 2 to 3 minutes per side.

CHOCOLATE FRENCH TOAST

Steps:

• Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
• Heat a lightly buttered skillet or griddle over medium heat.
• Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

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.

CHOCOLATE FRENCH TOAST SANDWICH

Steps:

• Prepare a 13x9" baking pan.
• In a bowl, beat eggs, milk, sugar, vanilla and salt.
• Pour half of the egg/milk mixture into an ungreased 13x9" pan.
• Arrange 6 slices of bread in a single layer over egg mixture.
• Place 1 piece of chocolate in the center of each piece of bread.
• Top with remaining bread; pour remaining egg mxture over all; let stand for 5 minutes.
• In a large skillet, melt the butter over medium heat.
• Fry sandwiches until golden brown on both sides; remove from frypan and dust with icing sugar.
• Cut sandwiches diagonally; serve warm.

CHOCOLATE & BANANA FRENCH TOAST

Steps:

• Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
• Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
• In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.