Inspiration can come from unexpected places. The idea for this particular recipe came from my colleague Christine casually saying “Wouldn’t it be cool to combine Mexican hot chocolate and French toast?”
My answer: Yes, yes and more yes.
So I’ve been hard at work trying to create the perfect combination of sweet indulgence and heat. After tasting this, I’ve come to realise French and Mexican make a great team… and would make beautiful babies, no doubt.
French toast (yields 4)
- 4 slices of the bread of your choice, cut 1 inch thick
- 3 eggs
- 1 Tbsp of pure vanilla extract
- ¾ cup of milk
- 1 ½ Tbsp of cocoa powder
- ½ Tbsp of sugar
- Pinch of salt
- 1 Tbsp of butter or margarine, melted
- Maple syrup (optional)
Sweet dry rub
- 1/8 tsp of cinnamon
- 3 Tbsp of sugar
- ½ tsp of chili powder (more or less depending on your taste)
- Pinch of nutmeg
Directions for the French toast: In a bowl, add eggs, vanilla, milk, cocoa powder, ½ Tbsp of sugar and salt; whisk until cocoa is completely dissolved. In a shallow dish, place slices of bread side by side & pour egg mixture on top. Let the bread slices soak in the egg mixture 5 minutes on each side. In large skillet, grill slices of bread on high heat 1-2 minutes on each side or until golden brown. Reduce heat (medium-low), cover skillet and let bread slices cook for 10-12 minutes or less, if your slices are less than 1 inch thick. Once bread slices are fully cooked through, brush butter or margarine on all surfaces of the French toast; this will help the sweet dry rub stick
Directions for the sweet dry rub: In a shallow dish, mix together cinnamon, 3 Tbsp of sugar, chili powder & nutmeg. Rub mixture on buttered French toast. Serve with maple syrup for best results.
Here’s a French song to accompany your French toast. May you breakfast in peace everyone 🙂