05/26/2026
Need some recipe inspiration for our May feature: Chocolate Levain?
A customer asked me if you could make French toast from the Chocolate Levain and that got the wheels turning...turns out you can :)
2 Disclaimers: I don't measure exact amounts when cooking for myself, so feel free to adjust to your taste preferences and take my measurements with a grain of salt. And two, I'm famous for forgetting instructions, so again, go with your instincts and make this French toast the way you like.
Now to the good stuff. Final product is a chocolate French toast spread with peanut butter filling and topped with whipped cream. To my fellow chocolate and peanut butter fans, this is a winner!
Here's what to do:
- Slice the Chocolate Levain 30 min, up to overnight, before using to allow it to dry out.
- Whisk 2 eggs, 2/3 cup milk, 2 Tbsp sweetener (sugar, honey, maple syrup), and 1 tsp vanilla until completely smooth.
- Heat a skillet or griddle over medium-high heat, greasing with butter if desired.
- Soak the bread slices and drain, then add to the pan. Turn your heat down to medium.
- Cook 2-3 minutes per side until well browned and no longer squishy when pressed with a finger.
Peanut Butter Filling: Cream 2-3 oz cream cheese, 1/3-1/2 cup creamy peanut butter, 2/3 cup powdered sugar, and 1 tsp vanilla until smooth. Adjust measurements to desired consistency and sweetness.
When your French toast is complete, spread with the peanut butter filling then top with whipped cream. The whipped cream is optional, but helps add a bit of brightness to the dish.
And finally...enjoy!
