Chocolate Cinnamon French Toast

When I walked into my neighborhood grocery store last week, I never thought in a million years that I would find a fresh loaf of challah bread sitting there, winking at me, beckoning me, in the bakery section. I live in a fairly small town and the nearest grocery store doesn’t carry anything out of the ordinary, so I saw this loaf of challah bread as my baking destiny. As I put it into my basket, the heavens opened up, the sun shone down on me, and I declared(loudly): I shall make Chocolate Cinnamon French Toast with this challah bread, while onlookers froze in amazement.

Ok. So that didn’t happen. For the most part anyway. Truth, I have had this idea in my head for awhile, but I swear it was fate.

Anyway, this is a super easy breakfast that you can whip up any day of the week and make you look like a rock star at the same time.

This is the fateful challah bread loaf that brought cinnamon and chocolate together forever.

I like my french toast to be thick, so I sliced my loaf into 1 inch slices.

I just love the fact that there are cinnamon flecks in my french toast.

Chocolate Cinnamon French Toast

Yield: Approximately six 1-inch slices

Recipe by Carrie

Ingredients

For the syrup:
1 cup granulated sugar
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla
For the egg wash:
8 eggs
splash of milk
1 teaspoon vanilla
1 teaspoon cinnamon
mini chocolate chips
powdered sugar (optional)

Instructions

In a medium saucepan, combine sugar, water, cinnamon and vanilla.
Stirring constantly, cook on medium-low heat until the sugar is completely dissolved, about 5-7 minutes.
If your syrup begins to thicken, simply reheat on the stove or in the microwave for a few seconds.
Heat your large frying pan on medium-high heat and melt a tablespoon of butter to lightly grease your pan.
Slice your challah bread loaf about 1 inch thick, using a serrated knife.
Combine your eggs, milk, cinnamon, and vanilla in a shallow, wide mouthed, bowl. Your bowl needs to be wide enough to dip your bread slices in.
Dip your sliced challah bread in your egg mixture and make sure both sides are covered completely.
Carefully place bread in pan and fry 2-3 minutes before flipping to the other side. If you find that your pan is too hot, then turn down your heat to medium.
Drizzle syrup on french toast and top with mini chocolate chips and powered sugar.

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