Is it technically reverse dessert if I eat brownie batter French toast for breakfast?

If I could only eat one food for the rest of my life, it would probably be chocolate. 

I stockpile my pantry with all the ingredients necessary to make brownies, chocolate chip cookies or molten chocolate cake on a whim, and it takes all my willpower not to snag a chocolate bar when I’m in line at the grocery store. 

So last night, as I was thinking about what I wanted to make for breakfast in the morning, I decided to create a recipe for brownie batter French toast. 

This recipe makes a simple sweet treat that can be whipped up quickly for a Saturday morning brunch. I suggest serving it with butter and maple syrup topped with chocolate chips and/or raspberries (when in season), but it would also be tasty slathered with a little peanut or almond butter topped with sliced bananas.

Lauren J. Mapp

Brownie Batter French Toast Recipe 

Makes 2-3 portions 

1/4 cup Whole Milk

2 Eggs, large

1 teaspoon Vanilla extract

1/4 cup Cocoa Powder

2 tablespoon Granulated Cane Sugar

1 teaspoon Cinnamon (optional)

6 pieces of Whole Wheat Sourdough Bread

2 tablespoons Kerrygold Unsalted Butter

Suggested garnishes: Milk chocolate chips, maple syrup, Kerrygold unsalted butter, fresh raspberries, powdered sugar, peanut or almond butter, banana slices, and/or some combination of these toppings, to taste

1. In a medium bowl, whisk together milk eggs and vanilla extract until combined. 

2. Next, add in cocoa powder until fully incorporated into the egg batter, then stir in the granulated cane sugar and cinnamon (if using).

3. Heat up a skillet over medium flame (I prefer to use a cast iron skillet), until hot, then add one tablespoon of butter. 

4. Once the butter has melted and started to bubble up, dip one whole wheat bread slice into the brownie egg batter, coating both sides, then transfer to the hot skillet. Repeat until your pan is full but not overcrowded (most pans can accommodate two to three pieces of toast at a time with space in between). 

5. Cook each side of the toast until the egg batter is set and slightly crispy, then flip over and cook until the second side is complete — about two to three minutes per side. 

6. Once the first batch of French toast is complete, add a second tablespoon of butter to the skillet and repeat until all bread slices have been battered and cooked. 

7. Serve with your topping of choice. I like to slather mine with a thin layer of Kerrygold unsalted butter before drizzling with maple syrup and topping with about 6 milk chocolate chips.