Chocolate French Toast Recipe

Make the batter

In a wide shallow mixing bowl or baking dish large enough to hold a slice of bread, whisk together 4 large eggs until homogenous. Add 1 cup whole milk and 1/4 cup heavy cream and whisk to combine. Sift in 1/4 cup unsweetened cocoa powder, then add 2 tablespoons granulated sugar, 2 teaspoons vanilla extract and 1/2 teaspoon fine sea salt. Whisk vigorously until the cocoa is fully incorporated and the mixture is smooth.

Soak the bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to melt. Working in batches of 2–3 slices, submerge each 1-inch slice of brioche or challah in the cocoa batter for 15–20 seconds per side, allowing but not saturating the bread (it should absorb batter but remain slightly resilient). Let excess drip back into the bowl.

Cook

Add remaining butter in 1–tbs increments to the skillet so there is always a thin coating. Place soaked slices onto the hot skillet and cook 3–4 minutes per side, or until a deep chocolate-brown crust forms and the interior is cooked through. Adjust heat to prevent burning. Cook remaining batches, keeping finished slices warm on a baking sheet in a 200°F (95°C) oven if desired.

Prepare syrup

In a small heatproof bowl or measuring cup, combine 3/4 cup hazelnut chocolate spread and 1/2 cup hot water. Microwave in 20-second intervals, stirring between each, until smooth and pourable (or warm gently in a small saucepan over low heat). Stir in 1 tablespoon light corn syrup, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until fully incorporated. Keep warm; syrup will thicken slightly as it cools.

Candy the walnuts

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, combine 1/2 cup granulated sugar and 2 teaspoons water. Stir gently until the sugar dissolves and begins to bubble. Add 1 cup walnut halves and continue cooking, stirring frequently, until the sugar crystallizes and then melts again into a glossy caramel coating, about 4–6 minutes total. Add 1 tablespoon unsalted butter and 1/8 teaspoon fine sea salt, stir to coat, then immediately transfer walnuts to the prepared sheet and separate with a fork. Let cool completely; they will harden.

Plate 2 slices of chocolate French toast per serving (adjust to desired serving size). Drizzle generous amounts of warm house Nutella syrup over the stacked slices so it runs down the sides.

Scatter a handful of candied walnuts over the top and around the plate. Dust lightly with 2 tablespoons confectioners' sugar and add fresh berries on the side if using.

Serve immediately while warm. Offer extra Nutella syrup and maple syrup on the side for guests who want more sweetness. This recipe yields 4 servings and is ideal for service between 11:30 am and 5:00 pm.