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Ooey-Gooey Chocolate French Toast With Berry SyrupFrom chef and author Emeril Lagasse April 15, 2005 Star Chef Emeril Lagasse brings a tasty breakfast idea to Good Morning America. This french toast is sure to liven up a morning meal or a weekend brunch. 
IngredientsDirections Preheat the oven to 350°F. Combine the eggs, granulated sugar, vanilla, and salt in a large bowl and whisk to dissolve the sugar. Sift in the cocoa 1 tablespoon at a time, whisking well to incorporate. Add the half-and-half and whisk to combine. 
Place 4 slices of the bread in the bowl with the batter and let sit until well moistened, about 2 minutes, turning once.In a large non-stick skillet, heat half of the oil and melt half of the butter over medium heat. Transfer the soaked slices of bread to the pan and cook until set, 2 to 3 minutes per side, turning once. Transfer to a large baking sheet and repeat with the remaining oil, butter, and soaked bread. Place the toast in the oven and bake until hot and cooked through, 6 to 8 minutes. To serve, place two slices of French toast on each of four large plates and drizzle each serving with the chocolate sauce and the strawberry syrup. Garnish each plate with confectioners' sugar and one strawberry. Serve immediately. Makes 4 servings Chocolate Sauce Ingredients Directions In a samll saucepan heat the half and half. Add the chocolate chips, butter and vanilla. Stir until all chips are melted and the sauce is smooth. Strawberry Syrup Ingredients Directions Combine all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened, 8 to 10 minutes. Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer) Makes 1 1/4 cups Recipe copyright 2005, Emeril Lagasse
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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