Friday, May 22, 2009
As a chocoholic, I don’t mind in the least having chocolate morning, noon, or night. I know I need to allow other healthy foods to cross my lips so when I find a recipe that incorporates both I jump for joy. Next week I’ll be showing you a recipe I found for a Chocolate Flank Steak. I can hardly wait. But let’s start with breakfast.
A couple of posts ago I brought you chocolate waffles. Now, with these waffles you can serve them for breakfast or as a dessert. You pick. I’ll just have them for both. Then I found this chocolate French toast recipe from the Hershey site so I jumped at the opportunity to make them and enjoy my passion for chocolate first thing in the morning.
Did anyone catch Dinner Impossible on the Food Network this week? Robert Irvine, the chef on the show, ended up at Hershey West Chocolate Factory preparing a five-course meal for 150 employees. Each course had to incorporate chocolate in the dish. And he did it. This insane, intense chef was magnificent. Follow the link to see his wonderful recipes.
Enjoy the French Toast!
‘Le Chocolate’ French Toast(from the Hershey site)
¾ cup milk
3 tablespoons sugar
2 tablespoons Hershey’s cocoa
¼ teaspoon vanilla extract
Pinch of salt
¼ teaspoon cinnamon
8 to 10 pieces thickly sliced bread
Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in a medium bowl until smooth.
Heat griddle or skillet over medium-low heat. Grease griddle with a little butter if necessary.
Dip bread in egg mixture. Place on griddle and cook about 4 minutes per side. Serve immediately with powdered sugar and syrup. Garnish if you would like. Enjoy.