Chocolate French Toast with Berries

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  • 2 cups fresh berries (if strawberries, sliced, otherwise use whole berries)
  • Juice of 1/2 large lemon
  • Powdered sugar to taste
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 3 tablespoons unsalted butter
  • 8 thick slices bread
  • 1/4 pound semisweet chocolate, very finely chopped


Combine berries and lemon juice in a bowl.
Sweeten to taste with powdered sugar and set aside.
In a large shallow dish, whisk together eggs, milk, vanilla and cinnamon until combined.
Melt 1 1/2 tablespoons butter in a large, heavy nonstick skillet or griddle over medium-high heat.
Dip 2 bread slices in egg mixture on one side only for about 5 seconds.
Transfer to skillet, dipped side down.
Sprinkle each slice with one quarter of chopped chocolate.
Dip two more slices on one side only and top sandwiches, dipped side up.
Reduce heat slightly.
When first side is nicely browned, carefully flip sandwich and continue cooking until browned and chocolate is melted.
Transfer to a plate, cover and keep warm in a low oven.
Wipe out skillet and repeat with remaining bread and chocolate.
Serve hot, topped with berries.

Recipe from Central Market Mill Creek - Culinary Resource Center
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