Sunday Brunch: Love By Chocolate


Love by Chocolate French Toast.


1 1/2 c. semisweet chocolate chips, plus more for garnish (either Ghirardelli or Guittard)

1/2 c. heavy cream

4 large eggs

1 c. chocolate milk

1 tsp. pure vanilla extract

1 tbsp. cocoa powder

pinch of kosher salt

1 loaf Challah sliced 1 1/2” thick

2 tbsp. unsalted butter, divided


Make chocolate ganache: Place chocolate chips in a medium heat-proof bowl. In a small saucepan over medium-low heat, heat heavy cream just until it bubbles, about 5 minutes. Pour hot cream over chocolate chips. Let sit 5 minutes, then whisk constantly until smooth. Set aside to cool slightly, then transfer to a Ziploc bag.

In a shallow baking dish, whisk eggs with chocolate milk, vanilla extract, cocoa powder, and salt. Set per aside.

Dip the bread in the chocolate milk mixture and let sit for 30 seconds.

In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.

Top French toast with globs of the Ganache and shaved chocolate.

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