Well. Where do I start? Everyone…meet my luscious friend. This was another one of those, ‘I don’t know what I’m doing, just keep going’ moments I have often in the kitchen. I don’t know how this stuff happens, but I’m definitely not complaining.
Fluffy chocolate french toasts is always a good idea. But then filling them with a chocolate cheesecake and then drowning them with maple syrup? Oh good morning. But…this is not just any maple syrup. I sent a silent prayer to God while whisking some cocoa powder into the syrup. I really really wanted it to work. And when it did, I really really wanted it to taste good.
All I had in my head was the Strawberries ‘n’ Cream French Toasts I made a few weeks ago. That was my vision — only, a chocolate version. My brain hurts.
Do you see this maple syrup? This choc-ah-olics dreamy maple syrup.
Without syrup or with syrup.
I used thick, chunky sourdough bread for these toasts, which allowed for 6 slices for the quantity of chocolate egg wash (and 3 serves) BUT if using thinner normal sandwich bread slices, the egg wash could easily allow for 8 slices and serve 4. You’re welcome.
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