Name: Alice’s Kitchen - Temple Citys French Toast With Chocolate Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: French
Ingredients: 3 large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.25 tsp fine sea salt; 1 tbs unsweetened cocoa powder; 6 slices thick-sliced brioche or challah (about 1-inch slices); 0.75 cups semisweet chocolate chips or chopped chocolate; 2 tbs unsalted butter (for frying); 1 tsp neutral oil (optional, for pan); 1 tbs powdered sugar (for dusting); 0.5 cups maple syrup; 0.5 cups fresh berries (optional, for serving)

Method

Custard & Base

Whisk custard

In a wide, shallow bowl or baking dish large enough to hold a slice of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, salt, and unsweetened cocoa powder until fully combined and slightly frothy. Make sure cocoa is dissolved with no lumps.

Preheat

Allow the custard to rest while you preheat a skillet over medium heat. If using an oven-warming step, preheat oven to 200°F (95°C) and set a baking sheet inside to keep finished slices warm.

Bread & Chocolate

Prepare bread

Lay out the brioche or challah slices. If the bread is very fresh and soft, you can lightly dry the slices on a rack for 20–30 minutes to improve texture. Otherwise proceed.

Soak bread

Working one slice at a time, immerse each slice in the chocolate custard for 15–20 seconds per side, allowing the custard to thoroughly moisten the bread but not become soggy. For very thick slices, press gently to help custard penetrate. Transfer soaked slices to a wire rack while you heat the pan; do not stack them.

Insert chocolate

If you prefer pockets of melted chocolate, sprinkle about 1–2 tablespoons of semisweet chocolate chips or chopped chocolate on half of the soaked slices, then top with the remaining soaked slices to make chocolate-stuffed sandwiches. Alternatively, fold chips into the custard briefly so they adhere, or simply sprinkle chips on top of each slice after soaking.

Cooking & Finish

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (optional) to the pan — the oil raises the butter's smoke point. When the butter is foaming and the pan is hot but not smoking, reduce heat to medium-low to prevent burning.

Cook slices

Add 2–3 soaked slices (or 2 sandwiched pieces) to the pan without crowding. Cook until deep golden brown and set, about 2.5–3.5 minutes per side. Flip carefully with a spatula and brown the second side. If using chocolate-stuffed sandwiches, press gently with the spatula once during cooking to promote even contact and melting of the chocolate. Add more butter to the pan as needed between batches.

Keep warm

Transfer cooked slices to the warmed baking sheet or an oven set to low heat to keep them warm while you finish remaining slices. Wipe pan if bits accumulate and add fresh butter as needed.

Serve

Arrange French toast on plates. Dust lightly with powdered sugar, drizzle with maple syrup to taste, and scatter fresh berries on the side or on top. For extra chocolate, sprinkle a few extra chocolate chips on the hot toast so they melt slightly. Serve immediately.

Storage

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in a toaster oven until warmed through; avoid microwaving to prevent sogginess.