I've been saying I am not a huge chocolate fan for my entire life, but something funny is happening; I am sorta, kinda starting to like that stuff. I still can't stand chocolate cake or chocolate ice-cream, but I am really drawn to some foods where chocolate is one of the main characters. It's been a slow shift, happening maybe only in the past 3-4 years, but I am seeing it clearly now.

Chocolate cake, blah, chocolate bread, love! Love the Mexican chocolate bread loaf from The Bread Lover's Bread Machine Book by Beth Hensperger. I made the 2 pound version the other night with the specific intention of slicing it up thick and using it to make French toast for breakfast for my son the next day. While it was still warm, I slathered a bit of butter on one of the slices. That's when it hit me. I like chocolate, I am just very particular about it.

Baked Mexican chocolate French toast

4 large eggs
2/3 cup whole milk
1 tsp vanilla
1 tsp cinnamon
4 slices thick sliced chocolate bread
2 tbsps butter, softened
2 tbsps brown sugar

Preheat the oven to 400˙F.

Beat together eggs, milk, vanilla and cinnamon in a flat vessel that can comfortably house each slice of bread (I used a deep casserole dish). Soak each slice of bread for about 1 minute on each side. Place each slice onto a greased baking sheet with plenty of space between each of them.

In a small bowl, mixed together the butter and sugar, then crumble a bit over each slice of bread.

Bake at 400˙F for about 15-20 minutes. Serve topped with fresh whipped cream and sprinkled with a little cinnamon.