This Mexican chocolate French toast recipe is sponsored by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Sunday mornings are very special for us. It’s a day to relax and take things slow throughout the day. Because weekday mornings are so rushed, I like to start Sundays with a breakfast I wouldn’t be able to make any other busy day.
I had been searching for a chocolate French toast recipe that includes the chocolate in the egg and milk mixture. All I found were recipes that included chocolate chunks between the bread layers. The chocolate is added right before it is baked or as a garnish when served. This sounds absolutely divine, but not exactly what I was looking for. So, I decided to create my own with the classic flavor of Mexican chocolate.
I wanted the mixture to be chocolatey (of course), but also with a creamy buttery taste. I used Land O Lakes® Butter with Canola Oil to achieve the flavor I was dreaming of. An added bonus, Land O Lakes® Butter with Canola Oil is made with three ingredients: sweet cream, canola oil and salt. That’s it! This was exactly what I needed for my Mexican Chocolate French Toast to be a success.
As soon as I smelled the Mexican chocolate baking with the buttery milk-egg mixture, I knew this recipe was going to be a winner. I can definitely see this breakfast treat becoming a dish to serve during special holiday mornings, celebration brunches or as a fun weekday morning surprise when meal-prepped on the weekend.
For more recipe ideas and great ways to incorporate Land O Lakes® Butter products, visit landolakes.com or follow along on Facebook, Instagram or Twitter.
Mexican Chocolate French Toast with Raspberries and Pecans
Soft and crispy brioche bread soaked in a delicious Mexican chocolate mixture. Make ahead or day of and enjoy as a brunch or breakfast feast.
Ingredients
1 ½ cups milk
1 (3.17-ounce) tablet Mexican chocolate plus 2 tablespoons chopped for garnish
2 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon vanilla extract
4 eggs
1 (15-ounce) brioche bread loaf
1 cup raspberries
1/3 cup pecans, chopped
1 tablespoon powdered sugar
Maple syrup
Instructions
Preheat oven to 350° F.
Combine milk and chocolate tablet in a medium saucepan over medium heat. Whisk until chocolate melts, about 4 minutes. Remove from heat. Add butter with canola oil and vanilla, stir until butter with canola oil melts. Let mixture cool. Whisk in eggs.
Slice brioche loaf into 1-inch-thick slices. Place slices in a shallow baking dish, overlapping at the sides if needed. Arrange raspberries and a few pieces of chopped Mexican chocolate on top and between bread slices. Spoon chocolate mixture evenly over bread slices. Sprinkle remaining chopped Mexican chocolate and pecans on top.
Bake for 35-40 minutes.
Serve with powdered sugar and maple syrup.
