Chocolate Malt French Toast

(3 servings)

  • 6 slices of brioche sliced thick
  • 3 large eggs
  • 1/4 cup half and half cream
  • 1/2 cup chocolate Malt Powder
  • 2 Tablespoons butter
  • 1 dash salt
In a medium shallow bowl, beat the eggs with the cream, malt powder and salt. Set Aside.

Slice Brioche into equal triangles.

Heat skillet/fry pan to just above medium heat. Melt 1 Tablespoon of butter.

Dip slices into the egg mixture until evenly coated. Place on skillet/pan.

Cook bread on each side for about 2-3 minutes, until golden brown.

Repeat with remaining slices and replenish butter half-way through.

Terrific served with maple syrup, fresh berries or just on its own with a bit of butter.

Mr Breakfast would like to thank egghead for this recipe.

Recipe number 1259. Submitted 6/11/2004.