5 Oakdell Omega-3 Brown Eggs
2 cups whole milk
4 ounces semi-sweet chocolate chips or milk chocolate chips
1 teaspoon vanilla
1 teaspoon cinnamon
pinch of salt
8-10 slices bread
2 tablespoons unsalted butter
maple syrup, chocolate syrup, powdered sugar, chocolate chips
- In a small saucepan, heat milk until just simmering. Place chocolate chips in a glass bowl and pour milk over chocolate. Let sit 5 minutes and then stir until the chocolate is melted.
- In a medium bowl, whisk the eggs, vanilla, cinnamon, and salt. Slow add chocolate milk mixture, 1/2 cup at time, stirring constantly.
- Melt butter in a large skillet over medium heat. Dunk bread into the egg mixture and place in skillet a few slices at a time. Let cook until browned on the bottom about 3-5 minutes. Flip and continue to cook until browned, about another 3-5 minutes. Serve immediately. Sprinkle with powdered sugar if desired. Can be served with maple syrup, chocolate syrup, or chocolate chips.
Optional: Strawberry and Chocolate Milk French toast sticks. Cut the French toast diagonally twice, making an “x”. Alternate French toast and strawberries on a wooden skewer. If desired, sprinkle with powdered sugar and drizzle with chocolate syrup. Dip in maple syrup or chocolate syrup.
Notes: The French toast can be placed in a heavy-duty zip lock bag and frozen for up to 2 months.