Chocolate French Toast Pain Perdu By Melissa D Arabian Recipe

Name: Chocolate French Toast Pain Perdu By Melissa D Arabian
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1/2 cup heavy cream; 1/4 cup milk; 2 tablespoons granulated sugar; 4 tablespoons butter; 1 teaspoon vanilla extract; pinch kosher salt; 4 ounces (113g) semi-sweet chocolate; 2 large eggs; 6-8 slices thick-cut bread

Indulge in a decadent Valentine's Day morning treat with this rich Chocolate French Toast Pain Perdu! Inspired by "Ten Dollar Meals," this recipe features a creamy chocolate custard baked with perfectly tender bread. Prepare it the night before for a stress-free romantic breakfast. The result? A show-stopping, luxuriously chocolatey French toast that will impress your loved one.

Prep Time 30 mins

Cook Time 40 mins

Calories 487.6 kcal

Protein 17g

Rating 5.0 (3 Reviews)

Chocolate French Toast Pain Perdu By Melissa D Arabian

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate French Toast Pain Perdu By Melissa D Arabian

1/2 cup heavy cream
1/4 cup milk
2 tablespoons granulated sugar
4 tablespoons butter
1 teaspoon vanilla extract
pinch kosher salt
4 ounces (113g) semi-sweet chocolate
2 large eggs
6-8 slices thick-cut bread

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How to Make Chocolate French Toast Pain Perdu By Melissa D Arabian

Preheat oven to 375°F (190°C). Grease a 9x5-inch baking dish with 1 tablespoon of butter.
In a small saucepan over low heat, combine 1/4 cup heavy cream, 1/4 cup milk, 2 tablespoons granulated sugar, 3 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of salt. Bring to a simmer, stirring occasionally, until butter is melted and sugar is dissolved.
In a medium bowl, place 4 ounces (113g) of finely chopped semi-sweet chocolate. Pour the warm cream mixture over the chocolate and let stand for 5 minutes until the chocolate is melted and smooth. Stir gently to combine.
Whisk in 2 large eggs until well combined.
Arrange 6-8 slices of thick-cut bread in the prepared baking dish, slightly overlapping.
Pour the chocolate mixture evenly over the bread, ensuring all slices are coated. Gently press the bread down to submerge it in the custard.
Cover the baking dish and refrigerate for at least 2 hours, or preferably overnight.
Remove from refrigerator 30 minutes before baking.
Bake for 30-35 minutes, or until the custard is set and the bread is golden brown around the edges.
While the French toast is baking, whip 1/4 cup heavy cream in a chilled bowl until soft peaks form.
Serve the warm chocolate French toast immediately, topped with a dollop of whipped cream.