baked hot chocolate french toast with pumpkin whipped cream________________________________________Savor in a slow Saturday with this succulent brunch that I wanted to describe with more 's' adjectives but ran out mid-sentence.
Ingredients
- 1 loaf brioche or challah bread (about 12 slices)
- 6 eggs
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 4 tbsp butter
pumpkin whipped cream
- 1/2 cup heavy whipping cream
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp clove
Instructions
- Grease a 9 x 13 inch casserole dish with butter or oil.
- In a large bowl, vigorously whisk the eggs with the milk and heavy cream until frothy, about 1-2 minutes. Measure in the cocoa powder, brown sugar, and vanilla. Carefully fold and whisk to incorporate the cocoa and break up any larger chunks; this part of the process takes a bit of patience! Keep working at it and after a few minutes, the batter will emerge smooth. A few smaller lumps are okay.
- One slice at a time, dip both sides of brioche in the custard mixture. Set in the baking dish and repeat until all bread is used up. Pour the remaining liquid over the bread. Cover and refrigerate at least one hour, but up to overnight.
- When ready to bake, preheat oven to 350 degrees. Remove the toast from the fridge and let it come to room temperature. Dollop the butter evenly across the bread slices. Bake 45-50 minutes until the bread is toasty and golden and the custard is set. If the bread begins to brown too early, tent loosely with foil.
- To make the pumpkin whipped cream, beat together the heavy cream, pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and clove until firm peaks form.
- Serve the French toast warm with a generous helping of pumpkin whipped cream, mini chocolate chips, maple syrup, and a dusting of powdered sugar.