Exact quantities, then the method.
This is French toast with a chocolate twist: a couple of spoons of hot chocolate powder whisked into the eggy custard, so the chocolate flavour cooks right into the bread. Brioche works best because it soaks up the custard without falling apart.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Hot Chocolate French Toast recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/hot-chocolate-french-toast/
Fry the slices until golden, then pile them up with chocolate sauce, a spoon of cool yogurt and some raspberries to cut the richness. Serves two.
You'll need
- 2 heaped teaspoons of Costa Hot Chocolate Powder (about 15g)
- 4 thick slices of brioche (about 2cm thick each)
- 1 large free-range egg
- 100ml whole milk
- 1 tablespoon of golden caster sugar
- Half a teaspoon of natural vanilla extract
- 30g unsalted butter, for the pan
- 1 tablespoon of vegetable oil, for the pan
- To serve per plate: 2 tablespoons of warm chocolate sauce, 2 tablespoons of Greek yogurt, a small handful of fresh raspberries, a heavy dust of icing sugar from a fine sieve
- 1 wide shallow bowl for the soak
- 1 large non-stick frying pan (about 24cm diameter)
Method
- Crack the 1 large egg into the wide shallow bowl. Add the 100ml of whole milk, the 2 heaped teaspoons of Costa Hot Chocolate Powder, the 1 tablespoon of golden caster sugar and the half teaspoon of natural vanilla extract.
- Whisk fast with a balloon whisk for thirty seconds until the powder fully dissolves into a smooth pale-brown chocolate custard with no lumps.
- Set the large non-stick frying pan over a medium heat. Add the 30g of unsalted butter and the 1 tablespoon of vegetable oil.
- Dip the first 2 slices of brioche into the custard bowl, holding each slice flat for ten seconds on each side.
- Lift the soaked slices straight into the hot buttered pan. Cook the first side for two minutes until a deep golden-brown crust forms.
- Flip each slice with a thin spatula. Cook the second side for one and a half minutes.
- Slide the cooked slices out onto two warmed plates, two per plate.
- Dip the remaining 2 slices into the custard and cook in the same pan. Cook two minutes each side.
- Build the plates: drizzle each stack with 2 tablespoons of warm chocolate sauce, drop 2 tablespoons of Greek yogurt on top, scatter fresh raspberries across.
- Dust each plate heavily with icing sugar through a fine sieve. Serve immediately while the bread is still hot.
- Soak the brioche for about thirty seconds a side, thick slices need the time to take up the custard without going soggy.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Hot Chocolate Powder, 300g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute