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Chocolate french toast:


Ingredients: 2 thick (4 cm/1 Ω-icnh) slices white toast bread; 1 bar dark chocolate; 2 eggs; Ω cup cream liqueur; 1 tsp cinnamon; 1 tbsp sugar; º tsp salt; ice-cream, fruits for serving.

Instructions Make a pocket in each bread slice without cutting through. Place half a bar of chocolate into each bread pocket. Whisk eggs with liqueur, cinnamon, sugar and salt. Pour the mixture over stuffed bread and leave to soak for 15-20 minutes. Melt some butter (or heat vegetable oil) over medium heat. Cook each toast for about 3-4 minutes on each side or until golden brown and cooked through. Slice toasts in half before serving. Serve with fruits and ice-cream.

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Nutella Braid:


INGREDIENTS 250g Flour 5g Dry yeast 30g Sugar 150g Whole milk, at room temperature 25g Butter, at room temperature Salt 200g hazelnut cream 30g chocolate drops 1 Egg

METHOD Mix all ingredients together except hazelnut cream, egg and chocolate. Form the dough ball and let it rest in a warm place for 1 hour. Then, divide it into 3 parts, roll each part and fill with hazelnut cream, and form the bread. Brush it with beaten egg and sprinkle with chocolate. Let rest for 30 minutes and bake at 350F°/180C° for 20 minutes.

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Chocolate bread:


INGREDIENTS: Bread Hazelnut cream (as needed) 1 egg 2 cups of milk 1 teaspoon sugar Powdered sugar (as needed)

DIRECTIONS: Cut the bread into thick slices. On each slice make an incision, but not too deep dividing the slice in two. Stuff it with the hazelnut cream and close. In the meantime, beat the egg with the milk, and soak the bread in the mixture. Then cook in a pan with a little butter, a few minutes per side. Serve warm with powdered sugar!

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