Make Ahead Chocolate French Toast Recipes

Steps:

• In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9-in. baking dish. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes., In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm.

Steps:

• Spray a 13 x 9 inch baking pan with veggy spray.
• Cut the French bread into 6 slices, each, 1 1/2 inches thick.
• Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.
• Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close.
• Place filled slices into prepared baking pan.
• Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
• Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread.
• Cover pan with plastic wrap, refrigerate several hours or overnight.
• Heat oven to 400 degrees.
• Bake uncovered, 20 to 25 minutes or until golden brown.
• Transfer toast to plates.
• Serve with maple syrup if desired.

Steps:

• Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
• Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
• Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
• Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
• Serve French toast with hot chocolate sauce and toasted hazelnuts.
• Do Ahead
• French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.

Steps:

• Slice the banana into a small bowl and mash using a fork. Add the chopped chocolate and mix to combine.
• Lay 2 slices of bread on the work surface. Divide the chocolate and banana mixture between them, spreading it almost to the edges. Top each with a second slice of bread and press together to make a sandwich.
• In a shallow dish, whisk together the eggs, double cream, maple syrup and vanilla extract. Melt the butter in a large frying pan over a medium heat. Lay one sandwich into the egg mixture to coat one side, then carefully flip it over so that both sides of the sandwich are soaked in the egg. Lower the sandwich into the hot frying pan and cook for about 1 min on each side, until golden brown and the chocolate has started to melt. Repeat with the second sandwich. Cut the sandwiches in half to serve and sprinkle with a little ground cinnamon and either icing sugar or extra maple syrup if you're feeling super-indulgent.

Steps:

• In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
• Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Steps:

• Mix together eggs, Cocoa, sugar, chocolate Syrup and vanilla.
• Soak each bread slice in the mixture.
• Melt butter in a non-stick sauté pan. Fry bread slices until golden brown, turning once (about 2-3 min per side).