Categories: Breakfast
Ingredients
- French Toasts:
- 3 tablespoons salted butter
- 1/2 cup whole milk
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 large eggs, beaten
- 24 mini muffins (chocolate chip, blueberry and corn), halved from top to bottom
- 1/4 cup confectioners' sugar, for dusting
- Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Mexican Chocolate Sauce:
- 1/2 cup jarred chocolate fudge sauce
- 2 tablespoons heavy cream
- 1 teaspoon chili powder
- Serving:
- 1 cup maple syrup, warmed
- 1 cup dulce de leche, warmed
Directions
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For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.
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In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners’ sugar over the top.
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For the whipped cream: In a large mixing bowl, combine the cream, confectioners’ sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form.
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For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder.
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For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.