Chocolate Malt French Toast
In a medium shallow bowl, beat the eggs with the cream, malt powder and salt. Set Aside.
- 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
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.