CHOCOLATE BAGUETTE FRENCH TOAST WITH CINNAMON MAPLE SYRUP

Chocolate Baguette French Toast with Cinnamon Maple Syrup image

Provided by Alejandra Ramos

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.