Crunchy French Toast Chocolate Sandwiches

Melted chocolate sits between two pieces of orange-cinnamon battered whole-grain bread in these delightful breakfast sandwiches. Kids will have fun coating the bread in batter and crunchy cereal before finishing the dish with banana slices and maple syrup. This recipe comes to us from The Virgin Vegan by Linda Long.

Together: Whisk the milk, orange juice, cinnamon, Maple syrup and egg yolk or substitute together in a large pie plate.

Adult: In a small bowl, melt the chocolate chips by heating them in the microwave for 10 second intervals, stirring after each break. If a microwave is not available, melt the chocolate chips slowly on the stove in a heavy bottomed saucepan over low heat, stirring frequently.

Kid: Put the crispy rice cereal in a bowl next to the milk-orange juice mixture. Spread a layer of melted chocolate on half the slices of bread. Close each sandwich with the remaining slices of bread.

Together: Place one sandwich into the milk-orange juice mixture and soak for 10 seconds per side. Transfer the soaked sandwich to the crispy rice cereal to coat both sides. Repeat with the remaining sandwiches.

Adult: As the sandwiches are assembled, prepare a skillet with a light layer of cooking spray and place it over medium-high heat. Cook each sandwich for 3-4 minutes, flip and cook 3 minutes more, or until both sides are golden brown. Repeat with the remaining sandwiches. Top each sandwich with banana slices and maple syrup. Enjoy!

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