![]() ![]() ![]() * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 1 (1-pound) loaf country-style or "peasant" white bread, sliced 1/4"-thick - WHOLE WHEAT BREAD In order to make her feel included, I modified the recipe as follows (IN CAPS): Aunt Marge has a lot of health problems including heart disease and diabetes so the "as written" version seemed like a bad idea. I made this recipe two ways at the same time, once as written (it was amazing) and a healthy version for my Aunt Marge who is visiting us from New Jersey. I can even see it as a base to have on hand for hot chocolate. The chocolate sauce was wonderful and is a great recipe on its own for wherever you want to use a chocolate sauce. I served with fresh raspberries and blackberries to put in top. It was very easy and the result is amazing. Made this for breakfast Christmas morning and it was absolutely amazing. Next time I'll make a pourable ganache with either white or bittersweet chocolate. The sauce which is reserved for serving with the dish is a delicious hot chocolate but it didn't stand out as an adornment. If baked the way the recipe indicates it would be more like a chocolate bread pudding (which would be divine) however I wanted the bread crispy on both sides so I soaked the bread and pan fried it in butter. Made this for Christmas dinner with some modifications and it was absolutely wonderful. I'm just posting this here so others know it doesn't work if you cut the fat.you just have to go whole hog if you want to eat this. I didn't have enough cream so I made up the rest with milk.and I didn't have whole milk so I used reduced fat.but both those tweaks didn't quite work and my results are not great. Glad Aunt Marge and little Timmy are okay. Maybe the funniest thing I've read in a while. FUNGHI202 FROM BOSTON, MA / - your review is killing me. It heated fine for the sauce, but I may make that again sooner than this French toast. I used heavy whipping cream, which turned that 1 cup of hot chocolate into a delicious cup of chocolate mouse after a day in the fridge. I'm not sure why - this didn't happen when I made the Baked French Toast w/Pecan Crumble, and I used the same pan. I found a bit of an inconsistency in the bread - some soft and a bit soggy, some too crispy. Pretty good recipe, not something you can have a lot of in one sitting, too rich for everyday, but fun. Would it work as a dessert, or is it kind of breakfast-ish? Just need a chilled prosecco along side and it’s a perfect item on a brunch menu. Hazelnuts, granola maybe? I will absolutely make this again. I forgot the hazelnuts and just know that any kind of crunch would make this even more amazing. ![]()
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