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.

Ingredients:
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

Directions:

  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.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

Views: 18

Comment

You need to be a member of AllChefs to add comments!

Join AllChefs

Comment by Mary Synk on October 13, 2013 at 11:12pm
these are definitely on my "to make" list. Thanks for sharing

Badge

Loading…

AllChefs, a social platform for chefs, fosters online connections among professionals in the culinary, food, and dessert industries.

Sponsored Content

Tasty Food Photography eBook

Latest Activity

Robert Parkins updated their profile
Feb 6
Tish Boyle and Mourad Errada are now friends
Jan 9
AllChefs updated their profile
Oct 4, 2017
KATE KWAME is now a member of AllChefs
Oct 4, 2017
Gerhard Petzl posted a blog post
May 7, 2017
Gerhard Petzl posted a status
"An entire room made out of chocolate! 1500 kg (3300 pounds) and over 5000 hours needed. http://www.gerhardpetzl.com/the-chocolate-room"
May 7, 2017
Gerhard Petzl posted photos
May 7, 2017
Blue Lohse updated their profile
May 5, 2017

Advertise with Us

We offer several advertising solutions across our network of sites, our print publication, and events.

Read about our Digital Advertising Solutions and request our Rate Card >>

Download the DessertProfessional.com Digital Mediakit.

Events

© 2018   Created by AllChefs.   Powered by

Badges  |  Report an Issue  |  Terms of Service