Stuffed Mexican Hot Chocolate French Toast w/ Cinnamon Whipped Cream

Stuffed Mexican Hot Chocolate French Toast w/ Cinnamon Whipped Cream
Stuffed Mexican Hot Chocolate French Toast w/ Cinnamon Whipped Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chocolate-Maple Ganache:

  • 6

    ounces semisweet chocolate, chopped

  • 6

    ounces heavy cream

  • 2

    tablespoons maple syrup

  • Cinnamon Whipped Cream:

  • 1

    cup very cold heavy cream

  • 2

    teaspoons sugar

  • 1/4

    teaspoon cinnamon

  • Stuffed Mexican Hot Chocolate French Toast:

  • 4

    large eggs

  • 2

    large egg yolks

  • 1/4

    cup sugar

  • 1/4

    cup best-quality Dutch-process cocoa powder

  • 1/2

    teaspoon ground cinnamon

  • 1 1/2

    cups milk

  • 1/2

    cup heavy cream

  • 2

    teaspoons pure vanilla extract

  • 1/8

    teaspoon pure almond extract

  • 1/2

    cup chilled ganache, from above

  • Eight

    1/2-inch slices day-old challah or brioche

  • 4

    tablespoons (1/2 stick) unsalted butter

  • 4

    tablespoons canola oil

Directions

For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place. For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast. For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet. Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish. Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches. If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

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