I do love a good breakfast and some days i like to over indulge. My affair with bread is ever so passionate and my liking for dark chocolate ongoing.
When i have a little extra time in the morning i like to whip up this combination of bread and chocolate to sink my teeth into and I enjoy every bite. I savour each bite. And I don’t feel guilty.
An easy recipe and the custard can be prepared the night before, saving you time in the morning to focus on other important tasks before running out the door.
Similar to traditional French toast, with the addition of cocoa & dark chocolate, this breakfast will have you return for more. And the kids will certainly love it too!
I love topping the toast with banana for some natural sweetness. And really – who doesn’t like the combination of chocolate & banana…?
ingredients | serves 4 | easy
8 slices bread (i prefer white)
1t vanilla essence / paste
3T cocoa powder, sifted
1T castor sugar
pinch of salt
50g dark chocolate, grated / finely chopped
4 ripe bananas, sliced diagonally
1/2C nuts, toasted
icing sugar, for dusting
plain yogurt, optional
Preheat the oven to 180 degrees C.
In a large, shallow dish, combine the eggs, milk, vanilla essence, cocoa, sugar & salt. Whisk until well combined.
Place the bread into the chocolate custard and soak for about two minutes.
Spoon the grated / chopped chocolate onto four of the slices.
Carefully sandwich the slices together making four sandwiches.
Heat the butter in a large ovenproof skillet and carefully lower the bread into the skillet. Toast the bread for about three to four minutes a side.
Remove the skillet from the heat. Top each sandwich with the sliced banana and bake in the oven for about five minutes.
Drizzle the maple syrup over the toast as soon as it comes out of the oven and top with the toasted nuts. Dust with icing sugar.
Top with plain yogurt if desired and serve immediately.
From my kitchen to yours, with love x