Fri, Aug 31, 2012
I’m so excited to be writing a guest post!
I’m a new FitFluential Ambassador and have been introduced to such a wonderful community.
As an amateur baker and finding a new love in fitness this is much more than I could ever ask for. If you’d like to join me on my food and fitness journey, check out my blog, Kate is eating, or follow me on Twitter (@lecksicon).
I mentioned this meal on my What I Ate Wednesday post, but here is how it all began.
You know what’s the best treat on a weekday morning? An impromptu breakfast? What’s better than an impromptu breakfast? A delicious, guilty-pleasure breakfast that takes about 15 minutes to make.
It was a Wednesday morning and I wanted to make something that didn’t involve my having to walk outside and grab some ingredients. I used what my boyfriend, Spencer, had in his pantry. I found the following items: caramels, semisweet chocolate chunks, cocoa powder, and Graham Crackers. Are you thinking what I’m thinking? ‘Cause I was actually thinking ‘smores brownies with a caramel drizzle, and that’s not what happened at all. Sorry…
Instead, I decided to go with your generic French toast and amp it up a little bit.
I crushed some Graham Crackers into crumbs and sprinkled it with some cocoa powder to create a “crust” for my toast. Some melted chocolate, caramel, and whipped cream in between these slices of toast and your breakfast (and sweet tooth) is (were) served.
Chocolate Caramel Crunch French Toast
Prep time: 10 minutes
Cook time: 5 minutes
Yields: 2 servings
4 slices whole grain bread
1 egg, beaten
3/4 cup milk
pinch of salt
1 tbsp corn syrup (or honey)
1 tsp vanilla extract
6-7 Graham Crackers, finely crushed
2 tbsp cocoa powder
1/2 cup semi-sweet chocolate chunks
14 cup caramels, chopped
1 1/2 tbsp unsalted butter
whipped cream, optional
DirectionsIn one plate, combine the crushed Graham Crackers and cocoa powder and mix well. Set aside. In a medium bowl, combine the egg, milk, salt, corn syrup, and vanilla extract. Whisk this well. Grease or butter a skillet over medium heat. Dip a slice of bread into the milk and egg mixture for about 2-3 seconds on each side. Dredge the slice of bread in the Graham Cracker crumb mixture and then fry in the pan for 1-2 minutes on each side, or until lightly browned. Repeat this for the second slice. Meanwhile, in a small microwave-safe bowl, combine the chocolate chunks, caramels, and the butter and microwave in 30 second increments until melted. Set this aside. Once a slice of toast is done, top with the chocolate and caramel filling and whipped cream, if desired, and then top with another slice of French toast.