Baked Chocolate French Toast Recipe
I love making French Toast in the morning, but it’s no fun to make a stack and have them cool down before they get to the table. The solution? Bake it all at once. This is basically a bread pudding, lightened up for the breakfast table. Feel free to experiment with the chocolate —milk, semi-sweet, dark —you choose it!
- 1 loaf crusty, whole-wheat bread, preferably stale
- 1 cup liquid egg replacer like Egg Beaters
- 1/2 cup brown sugar
- 2 1/2 cups 1% milk
- 1/2 cup cocoa powder (not Dutch-processed)
- 2 oz chopped chocolate
- 2 Tbsp orange marmalade
- Preheat the oven to 350 degrees F. Spray a square glass pan (8 × 8) with cooking oil.
- Chop the bread into 1 inch cubes. Put inside of the square glass pan.
- Combine the egg replacer and brown sugar in a medium bowl and whisk together until well combined.
- Heat the milk in a small saucepan on medium-low heat until bubbly on the sides, but make sure it does not burn or boil.
- Take the milk off the stove and add a tablespoon or two to the egg/sugar mixture to warm it up. Then slowly pour the egg/sugar mixture into the milk, whisking quickly. Add the cocoa, orange marmalade and chopped chocolate until everything is well combined and dissolved.
- Pour the chocolate/egg mixture over the bread, making sure all of the bread is well covered. Cover with aluminum foil.
- Bake the french toast for about 30 minutes and then uncover for 5-10 minutes. Serve while hot.
Member recipes are not tested by the CHOW food team.