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Recipe: Decadent Chocolate French Toast with Strawberry Syrup

by BnB Finder | May 6th, 2016 | Best BnB Bites, Breakfast Dishes, Recipes
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decadent_chocolate_french_toastWho deserves the sweetest treats more than Mom? We can’t think of anyone. For all she does, Mom’s entitled to relax and enjoy plenty of decadent pampering when she celebrates her namesake day. That’s why we turned to Ellen Gutman Chenaux, owner/innkeeper of Birchwood Inn in Lenox, MA and one of the authors of Eight Broads in the Kitchen. Her Decadent Chocolate French Toast with Strawberry Syrup is a culinary masterpiece for breakfast fans, and its gorgeous heart-shaped presentation will definitely bring tears to every mother’s eyes. In addition to award-winning morning meals, afternoon tea, and cooking classes, this Berkshires B&B also features 9 working fireplaces, 11 inviting guest rooms, New England stone-walled gardens, a great location, and much more.

Decadent Chocolate French Toast with Strawberry Syrup

Yields 12
An amazingly decadent breakfast dish


Print

Prep Time
15 min

Cook Time
15 min

Total Time
30 min

Prep Time
15 min

Cook Time
15 min

Total Time
30 min

Ingredients
  1. For the strawberry syrup
  2. 1/4 cup sugar
  3. Zest and juice of 1 lemon
  4. 1 cup strawberries
  5. 2 Tb. Grand Marnier
  6. For the French toast
  7. 3 eggs
  8. 1/2 cup vanilla sugar (or 1/2 cup sugar, plus 1 tsp. vanilla)
  9. 2 Tb. cocoa powder
  10. 1/2 cup milk
  11. 2 Tb. butter
  12. 6 slices Challah, 1-inch each, and cut on the diagonal into 12 triangles
  13. For the garnish
  14. cocoa
  15. whipped cream
  16. 4 strawberries, dipped in chocolate confectioners’ sugar
Instructions
  1. To make the strawberry syrup, add syrup ingredients to blender and purée.
  2. To make the French toast, in a large bowl, whisk the eggs
  3. In a small bowl, combine the vanilla sugar (or sugar and vanilla) and cocoa until well blended.
  4. Whisk the sugar/cocoa mixture into the eggs.
  5. Whisk in the milk.
  6. Using a frying pan or griddle, melt the butter over medium heat.
  7. ip the triangles into the egg mixture until well moistened, but not soggy.
  8. Place the triangles in the pan or on the griddle.
  9. Cook until golden, for about 2 or 3 minutes per side, turning once. (This batter browns very quickly, so watch that the triangles don’t burn.)
  10. For the presentation, dust four plates with cocoa.
  11. Place one triangle flat on the plate.
  12. Place the second triangle on the plate, overlapping the first triangle.
  13. Repeat with the third triangle.
  14. Drizzle with the strawberry syrup.
  15. Add a dollop of whipped cream on the French toast.
  16. Top with a chocolate-dipped strawberry.
  17. Sprinkle with confectioners’ sugar and serve.
Notes
  1. Serves 4 (3 triangles per person)
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