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

1. For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.

2. 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.

3. 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.

4. 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.

5. For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.

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