Mexican Chocolate French Toast
Special occasions call for a festive breakfast where you don’t bother to count calories! I’ve made this gorgeous toast for Christmas brunch, New Year’s Day, my kid’s birthdays, etc. It’s the perfect dish to serve with quiche, a frittata, or an omelet; and it’s so easy, someone could actually make it for YOU this Mother’s Day!
I recommend using “Texas Toast” for this recipe. If you’ve never heard this term before, it refers to bread that is sliced into thick pieces. You can find it in any grocery store. I also recommend using Neilsen-Massey vanilla bean paste instead of regular vanilla because it’s thicker and has flecks of vanilla bean in it, but regular vanilla extract works just fine!
You will need:
- 6 eggs
- 1 cup of half & half
- 1 tsp of vanilla (recommended: Neilsen-Massey vanilla bean paste)
- 1 envelope of Nestle Abuelita Mexian Hot Chocolate mix (available in most grocery stores)
- 1 tsp of cinnamon
- 1 loaf of “Texas Toast” bread
- ¼ cup vegetable oil and dollop of butter
- syrup and/or powdered sugar (optional)
- bananas and/or berries (optional)
In a shallow bowl whisk eggs, cinnamon, hot chocolate mix, vanilla and half & half.
Heat oil and butter in non-stick pan.
Slice bread on the diagonal; dip each slice of bread into egg batter and fry until golden brown.
Drain off excess oil on a paper towel. Sprinkle with powdered sugar and serve with warm syrup and fruit on the side.
