Chocolate Chip-Date French Toast

Total Time:
35 min
25 min
10 min

2 to 4 servings

  • For the French toast:
  • 6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!)
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated orange zest
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garam masala
  • Kosher salt
  • Unsalted butter, for frying
  • 1 small loaf challah bread, sliced 1 inch thick
  • Small handful of semisweet chocolate chips
  • 4 dates, pitted and chopped
  • For the syrup:
  • 1/2 cup pure maple syrup
  • 1 teaspoon bourbon
  • Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish.

  • Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.

  • Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat.

  • Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed.

  • Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.)

  • Photograph by Kat Teutsch

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