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Cherry chocolate French toast


Serves: 4
timePrep time: 25 mins
timeTotal time:
Cherry chocolate French toast
Recipe photograph by Toby Scott

Cherry chocolate French toast

Wickedly indulgent Black Forest French toast that oozes with chocolate and is spiked with a generous splash of cherry brandy

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
913Kcal
Fat
46gr
Saturates
23gr
Carbs
100gr
Sugars
66gr
Fibre
4gr
Protein
16gr
Salt
0.9gr

Ingredients

  • 1 x 500g pack frozen cherries
  • 1½ tbsp cornflour
  • 75g caster sugar
  • 4 tbsp cherry brandy (or amaretto)
  • 8 thick slices brioche, cut from a 400g Taste the Difference brioche loaf
  • 100g chocolate spread
  • 3 medium eggs
  • 2 tbsp maple syrup
  • 75ml whole milk
  • 30g unsalted butter
  • 4 tbsp extra-thick double cream
  • 25g flaked almonds, toasted

Step by step

Get ahead
The compote keeps in the fridge for up to 3 days.
  1. To make the compote, tip the frozen cherries into a saucepan, add the cornflour and sugar and toss to coat. Cover the pan and cook gently for 5 minutes until they start to release their juice, then remove the lid, bring to the boil and simmer for 8-10 minutes, stirring fairly regularly until the fruit starts to soften and the juices have thickened. Remove from the heat, stir through 2 tablespoons of cherry brandy (or amaretto) and allow to cool slightly while you make the French toast sandwiches.
  2. Spread 4 slices of brioche generously with chocolate spread and top each with another slice of brioche, gently pressing together.
  3. In a shallow dish, beat the eggs, maple syrup, remaining cherry brandy (or amaretto) and milk with a fork or small whisk. Dip each brioche sandwich in the egg mix for 15-20 seconds on each side.
  4. Melt half the butter in a large nonstick frying pan and fry 2 sandwiches over a medium heat for 3-4 minutes on each side until golden. Keep warm and repeat with the remaining butter and brioche sandwiches.  
  5. Cut each sandwich in half diagonally and place 2 halves on each plate. Spoon over some of the cherry compote and finish with a dollop of cream and a scattering of flaked almonds. Serve immediately.

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