Description
Delight in this decadent Chocolate Orange French Toast, featuring fluffy brioche soaked in a citrus-infused egg mixture and topped with melting semi-sweet chocolate chips. A perfect holiday breakfast or brunch treat that balances sweet chocolate and bright orange flavors.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Bread and Toppings
- 8 slices brioche or challah bread
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter (for cooking)
- Powdered sugar (for garnish)
- Extra orange zest (for garnish)
- Maple syrup or chocolate sauce (for serving)
Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, whole milk, orange zest, orange juice, vanilla extract, granulated sugar, and salt until the mixture is smooth and well combined.
- Heat the skillet: Place a large nonstick skillet or griddle over medium heat and add a small amount of unsalted butter to lightly coat the cooking surface.
- Soak the bread: Dip each slice of brioche or challah into the egg mixture, allowing it to soak for a few seconds on both sides, then let excess drip off before cooking.
- Cook the french toast: Arrange soaked bread slices on the heated skillet and cook for 2 to 3 minutes per side, or until each side is golden brown and the center is cooked through.
- Add chocolate chips: While the french toast is still warm on the skillet, sprinkle chocolate chips evenly over the slices so they soften and melt slightly.
- Serve: Remove the french toast from the skillet and immediately garnish with powdered sugar and extra orange zest. Serve warm with maple syrup or chocolate sauce on the side.
Notes
- For a richer flavor and creamier texture, substitute half-and-half for whole milk.
- Use dark chocolate chips instead of semi-sweet for a more intense cocoa taste.
- Day-old bread works best as it absorbs the custard without becoming soggy.
