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Marissa Bolden

Chocolate Lava Center French Toast

This rich chocolate french toast turns a classic breakfast into an indulgent comfort food treat. Slices of white bread are soaked in a cocoa and espresso french toast batter, filled with melted chocolate chips, then finished in the oven for a warm, gooey lava-style center. Serve it warm with butter, olive oil, and a sprinkle of flaky sea salt.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • Canola oil for cooking
  • 8 slices white bread
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 cup half and half
  • 1/4 teaspoon espresso powder optional
  • 2 tablespoons cocoa powder
  • 3 tablespoons butter melted
  • Chocolate Lava Center
  • 1 cup chocolate chips
  • For Serving
  • Butter
  • Olive oil
  • Flaky sea salt

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cast iron skillet
  • Spatula
  • Baking sheet

Method
 

  1. Make the chocolate French toast batter
  2. In a bowl, combine the melted butter, cocoa powder, and espresso powder until smooth.
  3. Add the eggs and sugar and whisk until combined. Slowly whisk in the half and half until the mixture is smooth and evenly blended.
  4. Soak the bread
  5. Dip each slice of bread into the chocolate custard, coating both sides.
  6. Place the dipped bread on a plate or baking sheet and allow it to rest for 10 minutes so the custard can absorb into the bread.
  7. Fill with chocolate
  8. Place 2 to 3 ounces of chocolate chips in the center of each slice.
  9. Gently press around the edges of the bread to help seal the chocolate inside and create the lava center.
  10. Cook the French toast
  11. Preheat the oven to 300°F.
  12. Lightly butter a cast iron skillet and heat over medium-low heat.
  13. Cook the French toast for about 3 minutes on each side, or until the exterior is browned and cooked through.
  14. Finish in the oven
  15. Transfer the French toast to the preheated oven and bake for about 20 minutes, or until the chocolate chips inside are completely melted.
  16. Serve
  17. Serve warm with butter, a drizzle of olive oil, and flaky sea salt.
  18. Cut into the center while warm for the full chocolate lava effect.