Chocolate Stuffed French Toast - Jay's Recipe

Chocolate Stuffed French Toast - Jay's Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 1

    French baguette

  • 3-4

    Hershey Milk Chocolate bars

  • 5-6

    eggs (cracked and beaten)

  • ½

    cup heavy whipping cream

  • ¼

    cup granulated sugar

  • 2

    tsp. ground cinnamon

  • 1-2

    dashes vanilla extract

  • 8-16

    Tbs. butter for cooking


Slice baguette 1-1/2 to 2 inches thick on a bias. Break chocolate bar into the approximately 1 x 2 inch pieces it's portioned into. Using a paring knife, make a small horizontal slit into the bread slices and maneuver the knife inside to create a pocket. Slip a small piece of chocolate into each pocket and reserve until ready to use. Combine eggs, cream, sugar, cinnamon and vanilla in a mixing bowl and mix well. Place a large saute pan (preferably non-stick) over a medium-high heat with enough of the butter to coat the bottom of the pan when melted. As pan is warming and butter is melting, dip the number of filled bread pieces that will fit in the pan (in 1 layer, not too crowded) into the egg batter and coat well. Remove from batter, allowing excess batter to run off and carefully place into the pan as the butter is sizzling but not browning. Cook until the bottom is golden-brown, turn over and cook until that side is golden-brown as well and egg is cooked through. Transfer to a platter and reserve hot. Repeat until desired number of pieces are cooked. Transfer to a serving platter or individual plate and top with homemade strawberry preserves. Serve and enjoy!


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