If your Mother’s Day brunch plans fell through this year, the chefs at Godfrey Hotel Chicago have you covered.
The Raspberry S’mores French Toast is a guest favorite, and the recipe can be duplicated by little hands – with a little supervision – to surprise Mom with breakfast in bed or a fun family brunch.
Yields 3-4 servings
- Brioche bread, thickly sliced
- Toppings (optional): Strawberries, blueberries, powdered sugar, marshmallows
- 8 whole eggs
- 1/2 cup and 2 tablespoons of milk
- 1/2 cup of powder sugar
- 1 1/2 teaspoons of cinnamon (powder)
- 8 oz of raspberries
- 4 oz of granulated sugar
- 1/2 cup of water
- 1/2 cup of chocolate chips
- 1/4 cup of milk
To make the egg batter, crack eggs and whip until smooth. Add the sugar, cinnamon and milk. Whip until mixed well.
For the jam, cook the raspberries at medium high temperature until they begin to boil, then add the water and sugar. Continue to cook until the mixture reaches a syrupy consistency.
To create the chocolate syrup, melt the chocolate in a pot and stir in the milk.
To make the toast, add butter to a frying pan. Soak one side of the bread in the egg batter and put on the frying pan. Cook both sides until the egg is fully cooked.
Top with marshmallows, raspberry jam, chocolate syrup, strawberries and blueberries and dust with powdered sugar.
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