Chocolate French Toast with Strawberries

IMG_1965Another day, another delicious breakfast that I spend way too much time fussing over.

For a single serving, I used one egg, a bit of milk, a small spoonful of super dark cocoa powder, a small spoonful of sweetened condensed milk, and beat it all together in a shallow bowl.

Then I took two pieces of whole grain wheat bread and soaked them in the egg mixture, one at a time, for approximately 2 minutes on each side.

I heated a pan on medium heat, sprayed it with Pam, and then carefully put my soaked bread in the pan, letting it sit for 4-5 minutes on each side.

The trick to French toast is making it low and slow, in my opinion. Since there’s milk in the egg mixture, it leaves the inside of your bread a bit soggy. Cooking it low and slow helps the outside crisp up but also wicks away some of the moisture from inside, so that it’s perfectly fluffy and soft.

I transferred it to a plate, dusted it with a bit of confectioner’s sugar, added strawberries for freshness and color, and drizzled it with a bit of maple syrup.

So good.


 

To add your own twist on the classic dish, add fun flavors to the egg mixture like PB, jelly, Nutella, cookie butter, etc. etc.

Buy extra thick bread (think: Brioche) and stuff it with any of the above.^

Cut the bread up into cubes, let it soak in your eggs overnight in a casserole dish, and then bake it in the morning for half an hour or so until it turns into the most delicious and easy bread pudding you’ve ever made.

These meals are simple to whip up and easily customizable to your own taste. The best part? No recipe required.

The only ratio I follow is one egg per serving!

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