Hey there! You ever find yourself craving something that’s just way over the top, a bit like trying to wear your fancy shoes just to go get groceries? That’s exactly how I felt when I stumbled upon this Stuffed Hot Chocolate French Toast recipe. Oh, it’s decadent, it’s messy, and it’s like a warm hug on a cold day. I remember making this on a lazy Sunday morning, and I swear it brought the whole family to the kitchen like bees to honey. Oh, and even my picky eater was on board!
Why You’ll Love This
I whip this up when I want something indulgent without leaving the house (because let’s be honest, sometimes pants are optional at home). My family goes crazy for this because it’s like having dessert for breakfast, which is perfectly acceptable according to our house rules. Once, I tried to skip the cocoa powder and just use chocolate spread, but that turned out to be a bit too much of a good thing, even for us.
Ingredients
- 4 thick slices of bread (Brioche is my go-to, but any sturdy bread will do)
- 2 eggs
- 1 cup of milk (I sometimes use cream if I’m feeling a bit fancy)
- 2 tablespoons cocoa powder (my secret weapon is a dash of cinnamon here!)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract (or a splash more, who’s measuring?)
- Chocolate chips or chunks (just grab a handful)
- Marshmallow fluff (totally optional, but highly recommended)
- Butter, for the pan
Directions
- Start by whisking together the eggs, milk, cocoa powder, sugar, and vanilla in a shallow bowl. It might look a bit strange at first, but keep stirring—it’ll come together, promise!
- Take your bread slices and make a little pocket in each one. This is where the sweet magic happens.
- Stuff the pocket with chocolate chips and, if you’re feeling daring, a dollop of marshmallow fluff. Don’t worry if it gets messy—it’s part of the fun.
- Dip each stuffed slice into the egg mixture, letting them soak up all that chocolatey goodness. I usually sneak a taste at this stage!
- Heat some butter in a pan over medium heat. Cook the bread until it’s beautifully golden on both sides. If it smells too amazing to wait, you’re doing it right.
Notes
I’ve learned the hard way that skimping on the chocolate chips just doesn’t cut it. Also, letting the bread soak a bit longer makes it extra luscious.
Variations
So, I once tried adding a hint of orange zest to the mix—total game changer. On the flip side, crushed peppermint candies didn’t mesh well, unless you like crunch in your toast.
Equipment
If you don’t have a proper non-stick pan, just go with whatever you’ve got. A bit more butter should prevent it from sticking.
Storage Information
You can store leftovers in the fridge for a day or two, but honestly, in my house, it never lasts more than a morning! If you do have some left, reheating in the oven keeps it crispy.
Serving Suggestions
We usually serve this with a drizzle of maple syrup and a sprinkle of powdered sugar. And if it’s a special day, I’ll whip up some cream to top it off. It’s a real crowd-pleaser!
Pro Tips
Here’s a lesson from my early trials—don’t rush the soaking process. I once tried speeding it up and ended up with dry, sad toast. Patience is key, my friend.
FAQ
Can I use any bread? You bet! Just make sure it’s thick enough to handle the stuffing.
Is marshmallow fluff essential? Well, it’s not, but it sure adds a gooey layer of delight!
What if I don’t have cocoa powder? No worries, just melt down some chocolate instead.