I had some sourdough leftover from a dinner party I had on Friday night from this incredible Antwerp bakery (thank you Eva!) and used it to make some French toast for Sunday brunch. I was initially going to add my usual hint of cinnamon to the mix but then decided to go all out and have a chocoholic breakfast with cocoa added to the French toast, which I topped with dark chocolate pieces and served alongside a spicy avocado chocolate spread (a recipe I adapted from Gwyneth Paltrow’s lovely website). It was very very decadent, but I was very very hungry and it made me very very happy!
Chocolate Sourdough French ToastPrint Recipe
- FRENCH TOAST:
- 4 slices of sourdough (cut about an inch thick ideally)
- 3 tbsp cocoa powder
- 2 eggs (or 2 tbsp milled chia)
- 3/4 cup milk, roughly (I used unsweetened unroasted almond milk)
- 1 tbsp maple syrup
- pinch of salt
- coconut oil or butter for frying
- (optional: chopped dark chocolate and toasted desiccated coconut for toppings)
- CHOCOLATE SPREAD:
- 1 avocado
- 2 tbsp cacao powder
- 1 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 1/4 tsp chilli
- 1/8 tsp cayenne
- 1/8 tsp of nutmeg
- pinch of salt
FRENCH TOAST: Beat egg or chia with milk in a jug or bowl. Whisk in cocoa powder, maple syrup and salt.
Place sourdough slices in a tray and pour over milk mix. Soak for about ten minutes, turning slices over to ensure they soak through.
Heat oil/butter in a pan and add soaked bread once oil/butter is hot.
Cook on both sides until it’s dry but not burning on the outside (with a bit of luck it’ll still be moist inside)
CHOCOLATE SPREAD: Blend all ingredients in a food processor or using a handheld blender.
Taste when blended to check if anything needs to be added.
Learn from my mistake and err on the side of caution with the spices, I was a bit too liberal with mine and it’s much easier to add more spice (if it’s too bland) than it is to take out spice (if it’s too strong)!