Servings: two to four.
This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.
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Deeelishuhs! I have been searching for too long, trying to come up with a wonderful Chocolate French Toast....now I know that I don't have to start with a chocolate bread! Instead of Challah, I used what I had on hand, namely 4 slices of a bread labeled as "Texas toast"...I think it's the Van de Kamps brand. Kinda like the "Princess and the pea", I am very sensitive to cocoa when it is too prevalent...the one ounce of cocoa (28.35g.) was fine, but perhaps I felt a teeny tiny aftertaste of bitterness for a while, after this enjoyable Sunday breakfast. Next time I will use 24 grams of cocoa. I'm also planning on strewing toasted coconut, chopped toasted almonds, and my home made coconut syrup on this fabulous treat for the next time I make it. Oh, I forgot to mention that I'd assembled the entire dish and let it chill overnight in the fridge, before the griddling.Cheers,Jeff
What a fantastic variation on French toast! The extra prep time is worth it, and if you are making this for a big weekend breakfast, you can prepare almost everything else while the bread marinates and then throw them on the griddle at the last minute. There's a lot of opportunity for customization as well: add some cinnamon and chili for a Mexican version or a little nutmeg for a seasonal treat.
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