|
CHOCOLATE FRENCH TOAST
|
||||||||
| Yield: 4 servings 3 Whole Eggs 1/4 Cup Milk 3 Tablespoons Granulated Sugar 2 Tablespoons Hershey’s Cocoa 1/4 Teaspoons Vanilla Extract 1/8 Teaspoon Salt 1/4 Teaspoon Cinnamon(optional) Beat eggs, milk, sugar, Hershey’s cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth. Heat griddle or skillet over med.-high heat. Grease griddle with margarine, if necessary. 8 Slices Thickly-Sliced Bread Dip bread in egg mixture. Place on griddle, Cook about 2-4 min. on each side. Powdered Sugar(optional) Pancake Syrup(optional) Serve immediately with powdered sugar or pancake syrup, if desired. |
||||||||
|
This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
||||||||
|
||||||||