Posts Tagged ‘French Toast’

The ChocolateDoctor’s Ed’s Breakfast Baby: French Toast Pudding

Friday, April 8th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

A couple of weeks ago I ate breakfast at Richard Walker’s Pancake House in La Jolla, California. I ordered their Baked Apple Pancake (which is an apple-filled, cinnamon glazed Dutch Boy pancake). I started to make one these this weekend at home, but found I didn’t have any apples. I already had the pan heating in the oven and was ready to go. What is one to do when you have 4 hungry adults waiting for something special for brunch?

The solution… I love French toast and I love bread pudding, so I thought why not make a combination of both for a special weekend brunch. I added the chocolate chips in place of the apple mixed in with the batter and created what I call Ed’s Breakfast Baby.

Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Yield: Serves 4

4 to 5 pieces of thick-cut white, egg or brioche bread, cut in large cubes
1/2 cup whipping cream
1-1/4 cups whole milk
4 large eggs
1 large egg yolk
1 tablespoon baking powder
1/2 cup confectioner’s sugar
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup of corn flakes or frosted corn flakes with almonds


  1. Preheat an oven to 400°F.
  2. Set an oven rack to lowest third of oven and place a large 12-inch skillet in the oven to heat. You want the skillet piping hot before you add the French toast mixture.
  3. Cut the bread into large thick cubes.
  4. In a blender mix the cream and the milk together. Add the eggs and the egg yolk and blend well.
  5. Add the baking powder, sugar, cinnamon and vanilla extract; blend until frothy.
  6. Add the butter to the empty hot skillet in the oven allowing it to brown.
  7. In a large bowl quickly add the batter mixture to the bread cubes and chocolate chips and lightly stir to mix thoroughly.
  8. Take the hot pan from the oven (close the oven door so you don’t lose the heat) and carefully pour the French Toast batter into the skillet.
  9. Sprinkle the corn flakes over the top and place the skillet back in the hot oven.
  10. Reduce the oven temperature to 350°F and bake for 20 to 25 minutes until the mixture is golden brown, firm and pudding like.
  11. Remove from the oven and cut into quarters, top with powder sugar or serve with warm maple syrup. Or maybe both.

ChefSecret: If you don’t have whipping cream handy, add an extra egg, 1-3/4 cups of whole milk and 2 tablespoons of melted butter in place of the cream. You can also drizzle the French Toast with chocolate syrup instead of maple syrup.

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From Rome with Love

Friday, September 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

The earliest known reference to “French” toast is actually found in the Apicius, a collection of Roman recipes written in ancient Latin or Vulgar dating back to the 4th century. The recipe directs the “house slave cook” to soak the bread in milk—not eggs—although the ancient editor suggests eggs might make it richer. The dish doesn’t next appear until it is listed as a 14th-century German recipe under the name “Arme Ritter.”

There are references to recipes for “pain perdu” in several 15th-century English books. A 1660 recipe for “French Toasts” is different, but is nothing more than toasted bread soaked in wine, sugar, and orange juice. A similar dish, suppe dorate, was popular in the Middle Ages in England, although it is rumored that the English might have stolen the recipe from the Normans who had a dish called tostees dorees.

French toast topped with maple syrup, fresh fruit and whipped cream is a rather American recipe. Slices of bread are soaked or dipped in mixture of beaten eggs and milk or cream. The slices of egg-coated bread are fried on both sides until they are browned and cooked through. Day-old bread is often recommended by chefs because stale bread will soak up more egg mixture without falling apart.

The cooked slices are often topped with jam, butter, peanut butter, honey, maple syrup, golden syrup, fruit syrup, molasses, apple sauce, whipped cream, fruit, chocolate, cinnamon-sugar, yogurt, powdered sugar, marmalade and even ice cream topped with toasted pecans or almonds.

Stuffed French toast is a sandwich of two pieces of French toast filled with bananas, strawberries, or other fruit. It is usually topped with butter, maple syrup, and powdered sugar. But now there are Chocolate French Toast Sandwiches which can be served as a great breakfast or brunch entrée or an elegant dinner-time dessert.

Chocolate French Toast Sandwiches

In my family when I was growing up French toast was considered a weekend treat. I loved the flavors of the eggy custard blended with sandwich bread and topped with maple syrup and dusted with confectioners’ sugar. In this recipe I take it one step further to create a wonderful, chocolaty, Authentically American cousin of the original French toast.

8 large eggs
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup half and half
8 slices of brioche bread, thick sliced (day old or stale bread works best)
6 tablespoons butter
3 tablespoons honey
1/2 cup Choclatique Dark Chocolate Chips
1 banana thinly sliced
1/3 cup chocolate syrup


  1. In a blender jar mix together the eggs, sugar, vanilla extract, cocoa powder and half and half until the cocoa powder is completely absorbed, about 3 minutes, to make the chocolate custard. Pour the mixture in a large glass roasting pan.
  2. Place the cut brioche slices in the roasting pan to absorb the egg custard; after about 30 seconds gently turn the pieces over to absorb the rest of the custard.
  3. Using a large skillet or griddle, melt the butter and honey; when bubbly carefully place the bread in the skillet and sauté until lightly crisp and then turn over to cook the other side.
  4. Place a 1/4 cup of the chips on four of the slices of brioche and top with the other slices. After the chocolate chips melt top each with a few slices of cut banana and drizzle with chocolate syrup.
  5. Cut diagonally and serve immediately.

ChefSecret: Can’t find brioche bread? Use thick cut white bread, Texas toast or Jewish challah bread. In place of the bananas you can substitute fresh berries or sliced grilled peaches in the summer months.

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