This recipe was born of two realizations: 1. The blog had a gross and negligent amount of both sweet and breakfast items, not to mention sweet breakfast items. 2. My life had a gross and negligent amount of churros in it.
So in other words, creating a recipe that encourages the flavors of churros and Mexican hot chocolate for breakfast, but with all the ease of French toast was my destiny.
For me this recipe 100% works even if you don’t have the biggest sweet tooth because the chocolate drizzle uses dark chocolate and enough spice to balance out the cinnamon sugar the toast is dipped in. This recipe was totally experimental for me, but seeing my boyfriend inhale 3 super-sized slices in one sitting told me everything I needed to know.
French Toast Ingredients:
- 1 challah cut into about 1/2 inch thick slices
- 8 eggs
- 1 3/4 cups milk
- 1/2 teaspoon vanilla extract
- 1/2 tsp salt
- Butter for pan frying
- 3/4 cup sugar
- 2 tsp ground cinnamon
- Chocolate drizzle (recipe to follow)
- Simple whipped cream-you could use a store bought cream, but keep in mind it’ll pretty dramatically up the sugar content of the dish
Mix together the eggs, milk, vanilla, and salt. Make sure it’s all well encorporated.
On one plate mix together the cinnamon and sugar and have it ready at your cooking station. Get the plate you intend to serve on right next to that.
Melt two tablespoons of the butter in a heavy-bottomed, nonstick pan over medium-low heat. Dunk the bread into the egg mixture for about 30 seconds at a time per side and add it to the pan. You will have to work in batches. Also don’t try and pre dunk your challah and let it sit because. It. Will. Break. Seriously I lost a few slices to crumbling in my day.
Anyway, cook the bread in the butter for about three to four minutes per side, or until the toast is a nice brown. Immediately move the toast from the pan into the cinnamon sugar, making sure to press down each side to make sure you get optimum coating, and then transfer the toast to the serving platter. Repeat until you run out of bread.
Once you have the toast plated up hit it hard with a fat helping of the whipped cream and the chocolate drizzle.
Chocolate Drizzle Ingredients:
- 4 oz 60% dark chocolate.
- 3/4 cup heavy cream
- A small pinch sugar
- 1-1 1/2 tsp chili powder
- 1/2 tsp cayenne
Add all the ingredients in a microwave safe bowl and hit it with 30 second blasts, making sure to stir in between. Repeat until you have a smooth velvety sauce. Depending on if you used chocolate chips or a broken up bar it should take about 1 1/2 to two minutes.