French toast with chocolate sauce

Ingredients:

French toast

• 3 tablespoons salted butter
• 0.5 cups whole milk
• 2 tablespoons firmly packed light brown sugar
• 0.5 tsp ground cinnamon
• 1/4 teaspoon coarse salt
• 3 large eggs, beaten
• 24 mini muffins (chocolate chip, blueberry, and corn), cut in half from top to bottom
• 1/4 cup powdered sugar for dusting

Whipped cream

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 teaspoon ground cinnamon
• 1 tsp vanilla extract

Mexican chocolate sauce

• 0.5 cup store-bought chocolate sauce
• 2 tbsp. heavy cream
• 1 tsp chili powder

For serving

• 1 cup warmed maple syrup
• 1 cup warmed dulce de leche

Preparation:

1. French toast:
   
   Place a cast-iron skillet over medium heat. Add the butter and heat until foam subsides. In a large bowl, combine the milk, brown sugar, cinnamon, salt, and eggs. Carefully dip the muffins into the egg mixture; let any excess drip off. Fry until golden brown, about 1 minute per side. Transfer to a serving platter and sprinkle with powdered sugar.
   
   Note
   
   If you are not serving the French toast right away, keep it in the oven at 90°C to keep it warm.
2. Whipped cream:
   
   In a large bowl, combine the cream, powdered sugar, cinnamon, and vanilla. Beat with a mixer until soft peaks form.
3. Mexican chocolate sauce:
   
   In a bowl, combine the chocolate sauce and cream. Microwave for about 30 seconds. Stir in the chili pepper.
   
   Innings:
   
   Serve French toast with whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.