Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another past gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18826857/

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A drool worthy breakfast / treat for sure, from vrghr !

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Yet another "kitchen experiment" Vrghr tried out on his shop co-workers. Today was a "Bring Your Kids To Work" office breakfast, and this wuff wanted to create something sweet enough to grab the kids' attention, but still acceptable for the adults attending.

What kid can refuse "PB&J" sandwiches or their closely-related cousins, Banana-Nutella ones? So wuffy took that idea and ran with it. Putting the banana-Nutella mix between two slices of French Toast seemed a 'natural', to create this for breakfast instead of lunch or snacks.

Instead of just slicing up some bananas and putting them between the toast, wuff created a compote of walnuts, maple syrup, bananas, and a few spices to give a little complexity to add extra appeal for the adults. And to add an even more festive presentation, as well as some unexpected components, wuff finished it up with some home-made Cocoa Whipped Cream, piped aboard from his new Christmas present whipping siphon. A dusting of powder sugar, and a dash of "Dutch Processed" cocoa powder completed the presentation.

This is definitely a sweeter than average breakfast for wuff. And those kids are going to be pretty wired all morning before the sugar crash sets in. *chuckles* But this was definitely a VERY tasty creation and everyone polished their plates clean!

Wuffy even dressed up in "real" chef's garb, with a white double-breasted jacket with black piping and cuffs, white toque, apron, black chef's pants, and a black "bistro" apron, just to entertain the kiddies a little. It was a lot of fun!! Wuff ended up feeding 5 kids and 8 adults from this recipe.

Give this one a try if you want something a little different, next time you have French Toast.

Note: Dutch Process cocoa is processed with an Alkali to make it more neutral in PH. It is smoother and mellower, and a bit more "earthy" than "Natural" cocoa powder, which has a sharp, strong "bite". For this recipe, you can substitute one for the other (Dutch or Natural), but don't use "Instant" Cocoa!

When baking, be careful of substituting Dutch for Natural when when a recipe calls for Baking Soda, since the Soda reduces the Natural cocoa's acid and reacts with it for leavening. This won't work with Dutch Process cocoa, as the acid isn't there. Using Natural instead of Dutch, conversely, can cause a problem if the recipe has already accounted for the reduced acid. You may need to add a bit of baking soda to counter the Natural cocoa's acid quality.

Since this isn't a baking recipe, wuff was just choosing the Dutch Processed cocoa for the mellower flavor as a garnish. And the "high fat" natural cocoa in the whip cream for the sharper, more prominent flavor. You can purchase both at this at https://www.penzeys.com


Ingredients:

One recipe of Banana Compote, found here: (http://www.furaffinity.net/view/18810282/ )

Nutella Cocoa-Hazelnut Spread

For the French Toast

2 sliced bread per person (26 slices or about 1 3/4 loaves)
8 Eggs
3-34 C Table Cream (Can use Half & Half, or milk)
~ 6 Tbs Flour
1 Tbs Agave Syrup or powder sugar
~2 tsp Ceylon Cinnamon
1 tsp Vanilla
Butter (to cook with)

Powdered Sugar and Cocoa Powder for garnish

For the Cocoa Whipped Cream

1 pint Heavy Whipping Cream
~2 heaping Tbs of "high fat" Natural Cocoa Powder (can substitute "Dutch Processed" cocoa)
~1 heaping Tbs Powdered Sugar (dissolves faster)
(OPTIONAL) 2 grams Xanthan Gum (Stabilizes the whip so it won't melt so fast on the hot toast)

Special Tool: Whipping Siphon

Directions:

Make the Banana Compote (can be made a day or two in advance and refrigerated. If you do, warm it before use.)

In a small sauce pan, gently heat the cream and whisk in the sugar and cocoa until completely combined. Heating helps the cocoa combine faster and more completely. When the cocoa is totally dissolved, remove from heat and gently whisk in the Xanthan Gum, if using.

If your Whipping Siphon is rated for hot items, you can add the cream to the siphon immediately. Otherwise, chill it in the refrigerator until it is at room temperature or below. Add cream to siphon, charge according to the instructions, and refrigerate until completely chilled. (Can be done a day in advance.)

In a large bowl, whisk together the eggs, milk, Agave(sugar), and vanilla. Whisk in the flour and cinnamon.
Heat electric skillet to 350 degrees, or griddle until a couple drops of water "dance" on it.
Place a pat of butter on the pan and spread/swirl it about. Be ready to add the bread before the butter browns!
Dredge the bread in the mixture, shake off the excess, and place in the hot pan.
Cook until toasty brown, then flip and cook on the other side.

To Assemble:

Plate a slice of French Toast
Smooth a layer of Nutella atop the hot toast
Spoon a few Tablespoons of the banana compote on top of the Nutella, and spread them out evenly.
Top with another slice of French Toast
Dust powdered sugar over the stack.
Pipe a nice mound of Chocolate Whip onto the middle of the top slice
Sprinkle a bit of Dutch Processed cocoa powder over the lot.

Serve immediately! Even with the stabilization, the chocolate whipping cream will melt soon.

DEVOUR!
(Serves 13-14)

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