CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP
Who says you can't have chocolate for breakfast, especially on Valentine's Day? This recipe adds extra-special chocolate yumminess to a familiar favorite. Treat your loved ones to an indulgent morning meal, which can be prepped the night before and ready to go in the oven the next morning!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 6
Number Of Ingredients 13
Steps:
- To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
- In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
- Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
- Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
- To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.
Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1/2 g
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