Molten chocolate hides inside a crisp shell, so that every bite of this Chocolate-Stuffed French Toast gives you warm chocolate in a single, snack-sized package. The custardy egg-and-milk soak creates a tender interior while the pan-fry builds a caramelized exterior that gives way to that irresistible chocolate centre.
This snack is perfect for those who enjoy a quick, comforting bake-up. Just serve it with coffee, a spoonful of ice cream, or simply dusted in powdered sugar.
What is Chocolate-Stuffed French Toast?
Chocolate-Stuffed French Toast is a sweet variation on classic French toast where pieces of chocolate are tucked inside a pocket of bread, then dipped in an eggy custard and fried. This treat draws from classic French toast techniques but borrows the idea of stuffed pastries, such as, pain au chocolate, to deliver single-serving, melt-in-your-mouth indulgence.
Pro Tips for the Best Chocolate-Stuffed French Toast
- Use thick, sturdy slices. A loaf with a tight crumb holds a chocolate pocket best and won’t fall apart when soaked.
- Don’t over-soak and dip briefly, if you want the outside to be custardy but the center still able to hold the chocolate. About 10 seconds per side in the batter is usually perfect with thick bread.
- Press the edges of the cut bread gently to close the pocket around the chocolate; this helps prevent leaks while frying.
- Keep the pan on medium heat because too hot and the outside burns before the inside warms through. Medium heat gives a golden crust and a melted center.
Frequently Asked Questions
What type of bread is best for chocolate-stuffed French toast?
Thick-cut brioche, challah, or a dense country loaf are ideal. They absorb the custard without collapsing and create a soft interior with a crisp exterior.
Can I use chocolate chips instead of a chocolate bar?
Yes, use a small pile of chocolate chips or a few larger chips in the pocket. A bar melts more uniformly, but chips work well if you nestle them into the pocket and press the edges closed.
How do I stop the chocolate from leaking out?
Cut a small pocket, and not a full slice-through, tuck the chocolate in, and press the bread edges gently to seal. Don’t over-soak the bread before frying, and use medium heat so the outside forms a crust before the chocolate has a chance to leak.
Is there a way to make this gluten-free or dairy-free?
For gluten-free, choose a sturdy gluten-free loaf that holds up when soaked. For dairy-free, use a plant milk and dairy-free chocolate. You can also swap butter for a neutral oil or dairy-free spread for frying.
How to Store Leftovers
Store the Toast in the refrigerator and reheat gently in a skillet. Microwaving will warm the chocolate quickly, but can make the outside soggy.
Ingredients
How to Make Chocolate-Stuffed French Toast
Cut a pocket into the edge of each bread slice and nestle 1-2 pieces of chocolate inside. Press the pocket edges lightly to close.
Whisk eggs, milk, sugar, and extract until smooth and slightly frothy.
Hold the pocketed slice by one end and dunk both sides briefly in the custard. Melt a knob of butter in a non-stick or heavy skillet over medium heat.
Cut a pocket into the edge of each bread slice and nestle 1-2 pieces of chocolate inside. Press the pocket edges lightly to close.
Then place the slice in the hot buttered skillet and fry on both sides.
Hold the pocketed slice by one end and dunk both sides briefly in the custard. Melt a knob of butter in a non-stick or heavy skillet over medium heat.
Remove the toast to a plate and dust generously with powdered sugar.
Then place the slice in the hot buttered skillet and fry on both sides.
Remove the toast to a plate and dust generously with powdered sugar.
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