French toast with chocolate sauce
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 1020, total fat 43 G., saturated fats 18 G., proteins 19 G., carbohydrates 141 G., fiber 6 G., cholesterol 207 mg, sodium 1009 mg, sugar 59 G.
Calories 1020, total fat 43 G., saturated fats 18 G., proteins 19 G., carbohydrates 141 G., fiber 6 G., cholesterol 207 mg, sodium 1009 mg, sugar 59 G.
These Mexican-inspired French toasts are made with mini chocolate chip muffins (store-bought or homemade) dipped in a sweet, creamy cinnamon-egg mixture and fried until golden brown. Served with a quick Mexican chocolate sauce and cinnamon whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
French toast
- 3 tablespoons salted butter
- 0.5 cups whole milk
- 2 tablespoons firmly packed light brown sugar
- 0.5 tsp ground cinnamon
- 1/4 teaspoon coarse salt
- 3 large eggs, beaten
- 24 mini muffins (chocolate chip, blueberry, and corn), cut in half from top to bottom
- 1/4 cup powdered sugar for dusting
Whipped cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 teaspoon ground cinnamon
- 1 tsp vanilla extract
Mexican chocolate sauce
- 0.5 cup store-bought chocolate sauce
- 2 tbsp. heavy cream
- 1 tsp chili powder
For serving
- 1 cup warmed maple syrup
- 1 cup warmed dulce de leche
We recommend
Recipes with similar ingredients: eggs, cream, milk, chili seasoning, cinnamon, chocolate sauce, maple syrup
Cooking the dish according to the recipe:
- French toast:
Place a cast-iron skillet over medium heat. Add the butter and heat until foam subsides. In a large bowl, combine the milk, brown sugar, cinnamon, salt, and eggs. Carefully dip the muffins into the egg mixture; let any excess drip off. Fry until golden brown, about 1 minute per side. Transfer to a serving platter and sprinkle with powdered sugar.
Note
If you are not serving the French toast right away, keep it in the oven at 90°C to keep it warm. - Whipped cream:
In a large bowl, combine the cream, powdered sugar, cinnamon, and vanilla. Beat with a mixer until soft peaks form. - Mexican chocolate sauce:
In a bowl, combine the chocolate sauce and cream. Microwave for about 30 seconds. Stir in the chili pepper.
Innings:
Serve French toast with whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.
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