Double-Dipped Chocolate Brioche French Toast
Everyone is going to love this custardy, decadent double dipped French toast recipe. Double-dipping ensures that the chocolatey custard gets all the way through to the center of the bread. Make this delicious French toast to serve a crowd, or do some meal prepping for a week of delicious breakfasts.
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Servings: 6
Equipment
- liquid measuring cup
- dry measuring cups
- measuring spoons
- whisk
- large bowl
- rimmed baking sheets
- metal spatula
- large skillet
Ingredients
- 6 large eggs
- 4 cups half-and-half
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 loaf sliced brioche bread (12 slices)
- ¼ cup butter
- Powdered sugar, maple syrup, and fresh cherries for serving (optional)
Instructions
- Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk together the eggs, half-and-half, sugar, cocoa powder, vanilla, cinnamon, and nutmeg in a large bowl.
- Working with one slice at a time, dip the bread in the batter until soaked through. Transfer the dipped bread to the prepared baking sheets. (I put 6 slices onto each baking sheet.) Reserve the leftover batter for the second dip.
- Bake the French toast for 15 to 18 minutes or until set. Remove the bread from the oven and let cool long enough to be able to handle. Dip the bread a second time in the leftover batter.
- Melt the butter in a large skillet over medium heat. Add the bread to the skillet and cook, in batches, until crisp on each side. Remove to a platter and serve warm with desired toppings.