Innkeepers are breakfast experts, and with Mother’s Day coming up, we thought we’d let you in on secret…. Innkeepers’ breakfast recipes are surprisingly simple yet they are special, impressive, and at times deliciously decadent. With so many to choose from we decided to ask some breakfast experts, The Eight Broads in the Kitchen, a group of 8 innkeepers who have recently released a cookbook featuring over 150 recipes they have made throughout the years. Not surprisingly, they couldn’t agree on just one recipe to suggest. Mary White chose the Lemon Ricotta Pancakes to make and she found them surprisingly easy to make herself and her family found them simply savory. To share with you, the Marys chose the Decadent Chocolate French Toast with Strawberry Syrup because it’s simple enough for kids to make for mom on Mother’s Day morning and the presentation looks like the perfect way to say they love her.
Decadent Chocolate French Toast with Strawberry Syrup
SERVES 4 (3 TRIANGLES PER PERSON)
For the Strawberry Syrup
1/4-cup sugar
Zest and juice of 1 lemon
1-cup strawberries
2 tablespoons Grand Marnier (optional)
For the French toast
3 eggs
1/2-cup vanilla sugar (or 1/2 cup sugar, plus 1 teaspoon vanilla)
2 tablespoons cocoa powder
1/2-cup milk
2 tablespoons butter
6 slices challah, 1-inch each, and cut on the diagonal into 12 triangles
For the Garnish
Cocoa
Whipped cream
4 strawberries dipped in chocolate confectioners' sugar
To make the Strawberry Syrup
Add syrup ingredients to blender and puree.
To make the French toast
In a large bowl, whisk the eggs.
In a small bowl, combine the vanilla sugar (or sugar and vanilla) and cocoa until well blended.
Whisk the sugar/cocoa mixture into the eggs. Whisk in the milk.
Using a frying pan or griddle, melt the butter over medium heat.
Dip the triangles into the egg mixture until well moistened, but not soggy.
Place the triangles in the pan or on the griddle.
Cook until golden, for about 2 to 3 minutes per side, turning once. (This batter browns very quickly so watch that the triangles don’t burn.)
For the presentation
Dust 4 plates with cocoa.
Place one triangle flat on the plate. Place the second triangle on the plate, overlapping the first triangle. Repeat with third triangle.
Drizzle with the strawberry syrup. Add a dollop of whipped cream on the
French toast. Top with a chocolate-dipped strawberry. Sprinkle with confectioners’ sugar and serve.