Chocolate Stuffed Churro French Toast

 Oh my.

This is some deliciousness right here: Chocolate Stuffed Churro French Toast. I found the recipe around Valentine's Day, so the recipe instructions say to cut the bread into hearts. I just cut the edges off and left it as rectangles. Practically speaking, I felt the heart cookie cutters would waste a lot of bread. But, I'm sure the hearts are super cute.

I used Pepperidge Farm sliced bread. It was thick and it really absorbed the egg mixture wonderfully.

This seems like a special occasion type of breakfast, but we made it for no reason at all. It was chocolate and cinnamon bliss. 

My photos were limited during the actually batter dipping and frying of the French toast sandwiches, because making French toast means your hands are a MESS.

You also may want to up your workout game during the week you eat this. Ha.

My little man Evan loved making these and eating them. They were very luxurious. 

Here's the recipe:

Chocolate Stuffed Churro French Toast Hearts

From bhg.com

Yields 8 hearts

4 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 eggs

1 cup milk

2 Tbsp. granulated sugar

2 tsp. vanilla

16 slices white sandwich bread

1/3 cup miniature semisweet chocolate chips or 8 miniature dark or milk chocolate squares (Ghiradelli)

2 Tbsp. butter

In a shallow dish, stir together the brown sugar and cinnamon. In a shallow bowl, beat together eggs, milk, granulated sugar and vanilla; set aside.

Using a 3 1/2-inch heart-shaped cutter, cut shapes out of each slice of bread. Lay 8 of the shapes on work surface. Place about 2 tsp. miniature chocolate chips on each piece of bread leaving a 1/2-inch border. Using a pastry brush, lightly coat the borders with some of the egg mixture. Top with remaining bread shapes. Use a fork or fingers to seal edges of bread pieces together.

Dip sandwiches in egg mixture, coating both sides. Let soak in egg mixture about 5 seconds per side.

In a large skillet or on a griddle melt 1 Tbsp. butter over medium heat. Add half the sandwiches and cook for 2 to 3 minutes per side until golden brown. When done, add each sandwich to the brown sugar mixture, turning to coat. Keep warm in a 200 degree Fahrenheit oven while cooking remaining sandwiches. Repeat with remaining butter, sandwiches and sugar mixture. Serve warm.

Optional: In a small microwaveable bowl, combine 1/4 cup miniature semisweet chocolate chips and 1/2 tsp. shortening. Microwave on 100 percent power (high) for 30 to 40 seconds or until melted and smooth, stirring once. Place in a resealable plastic bag; snip small hole from one corner. Pipe drizzle onto warm French toast.

Please note: The Jersey Girl cut the crusts off the bread slices, making rectangle sandwiches rather than hearts.