More for Mom: Chocolate Tsoureki French Toast Breakfast Extravaganza!

Did you know that KFC’s day of largest gross sales is Mother’s Day? Think about that for a second. Why not give mom a real treat with a selection of these easy to make recipes for a breakfast in bed or a memorable brunch?

This recipe calls for tsoureki, which is typically found at Easter time. You can substitute any thick bread if you can’t find or make the tsouraki.

Serves 2-4


4 1 ½ -inch thick slices tsoureki bread

½ cup evaporated sugar cane juice

1/3 cup unsweetened cocoa powder

1/8 teaspoon baking powder

1 cup heavy whipping cream

4 eggs

1 teaspoon pure vanilla extract

¼ cup butter

Powdered sugar and fresh berries for garnish


In a medium bowl, combine the sugar cane, cocoa powder, and baking powder. Whisk until well blended and no cocoa lumps remain. Pour in half of the cream, and whisk until the mixture is lump-free and pasty. Add the remaining cream, eggs, and the vanilla extract. Whisk until well blended.

Arrange the bread in a single layer in a 9×13-inch baking dish and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with a toothpick to encourage the bread to absorb the batter. Let soak, turning every 10 minutes, until the bread is well saturated.

Set a griddle or skillet on medium heat. When the pan is hot, add the butter and spread to cover the pan. Using your fingers and a large slotted spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, about 3 to 4 minutes. Flip and continue cooking until the slices are slightly raised in the center and are springy to the touch, another 3 to 4 minutes. Transfer the French toast to plates, garnish with powdered sugar and berries and serve immediately.