Chocolate Orange French Toast

Note from Cheri: The recipe and text below are reprinted with permission from 300 Best Chocolate Recipes by Julie Hasson (2006 Robert Rose Publishers). The outstanding chocolate recipes that were originally published in 125 Best Chocolate Chip Recipes and 125 Best Chocolate Recipes have now been collected in one large delicious volume --- with the addition of some extra chocolate recipes for good measure. Author Julie Hasson, a commercial baker, pastry chef, caterer and recipe developer, has tested the recipes for home cooks and makes sure that each and every recipe is simple enough for even beginner cooks to accomplish. Click here for our full review of this book, discount ordering links through Amazon.com, and another terrific chocolate recipes.

This is a fun and absolutely delicious breakfast treat. It’s like a breakfast sandwich that is stuffed with a chocolate-cinnamon filling. You can add maple syrup if you want, but you might find the French toast is sweet enough without any additional syrup.

3/4 cup (175 mL) semisweet chocolate chips 1/4 cup (50 mL) unsalted butter 2 tablespoons (25 mL) packed light brown sugar 1 tablespoon (15 mL) unsweetened Dutch-process cocoa powder 1/4 teaspoon (1 mL) ground cinnamon 8 slices French bread, about 1/2-inch (1 cm) thick (see Tip, below) 5 eggs 1/2 cup (125 mL) orange juice 1/2 cup (125 mL) milk 2 tablespoons (25 mL) orange liqueur 1 teaspoon (5 mL) vanilla 2 tablespoons (25 mL) butter warm maple syrup (optional) orange slices (optional)

Serves 4 In a food processor fitted with a metal blade, mix together chocolate chips, butter, brown sugar, cocoa powder and cinnamon. Process until blended but still somewhat chunky. Spread mixture on 4 of the bread slices. Top with remaining slices. In a large bowl, whisk eggs. Add orange juice, milk, orange liqueur and vanilla. Whisk well. Carefully dip each sandwich in egg mixture, turning to coat each side well. In a large skillet over medium heat, melt butter. Carefully place dipped sandwiches in skillet and cook until browned and crisp on both sides, about 3 to 5 minutes. If sandwiches start to slide apart, gently press down on tops with spatula. Serve French toast with warm maple syrup and fresh orange slices, if desired. Tip: If you are using a narrow loaf of bread, such as a baguette, just increase the number of French toast sandwiches per serving. Depending on the size of bread used, there will probably be some extra batter and filling. Do not use sourdough bread for this recipe.