Go ahead—indulge a little. You deserve an incredible breakfast and this is your recipe. I love serving this as a decadent brunch dish or surprising my family on an unassuming Saturday morning.
1-1/2 cups heavy cream
1 cup milk, divided
3/4 cup sugar
4 oz bittersweet chocolate, chopped
1 Tbsp vanilla
1 egg yolk
1/2 tsp vanilla extract
1 packet hot cocoa mix
1-1/2 loaves Texas toast (22 slices)
Marshmallow fluff, for garnish
Hot fudge sauce, for garnish
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Bring the cream, 1/2 cup milk, and sugar to a boil in a heavy-bottomed stock pot over medium heat. Stir to combine and then remove the pan from the heat when the mixture comes to a boil.
Place the chopped chocolate in a glass bowl and microware in 1 minute intervals, until melted. Set aside.
Whisk together the remaining milk and eggs in a medium-size bowl. Whisk a small amount of the hot cream mixture into the milk/egg mixture. Then, whisk the egg mixture, a little at a time, back into the pot to temper the eggs. Stir in the vanilla extract and hot chocolate packet contents.
Whisk the melted chocolate into the cream mixture. Dip each slice of Texas toast into the cream mixture covering both sides of the bread. Place the slices of bread on the prepared baking sheet and bake for 10–15 minutes, or until golden brown. Garnish the French toast with marshmallow fluff and hot fudge, to taste, before serving.
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