Because Mom is Sweet Enough: A Sugarless Chocolate French Toast

by Joanne on May 4, 2015

Get ready to give Mom a treat.  This is a brunch she’ll never forget.  First we have to make a chocolate  bread that has hints of sweetness but it’s not sweet because of sugar. Oh no.  It’s sugarless.  The chocolate bread is sandwich style bread and if not using it for French Toast, it will perfectly pair with cream cheese or peanut butter.  Eaten when it’s nice and warm, right from the bread maker, it’s super delicious, but don’t do that.  Think of Mom. #WhenWeBake

Low fat and deep chocolate flavor.

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Make the bread a day or so in advance so come Mother’s Day, brunch can be made ready in a snap.

Makes 1 x 1lb loaf

  • 3/4 cup concentrated frozen apple juice – thawed
  • 1/2 cup dark chocolate unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 1 3/4 cup bread flour
  • 1/2 cup whole wheat flour
  • 2 tsp grated orange zest
  • 1/2 tsp salt
  • 1 1/4 tsp tsp dry yeast.

In a small saucepan, heat the apple juice to a boil then stir in the cocoa powder and mix until smooth. Remove from heat and let cool.

Add the chocolate mix to the bread maker, then the vanilla and water.  Top with the flours, zest, salt and yeast. 

Put on basic bread setting, 1 lb loaf, light crust and allow the aroma to consume your kitchen.

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Now for the Toast! This idea was made possible by Country Crock who sent me a coupon for one free tub of the Original Spread.

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Slice the bread into about 10 slices.

Ingredients for the Sugarless Syrup:

  • 1 cup raisins
  • 1 cup frozen apple juice from concentrate (DEFROSTED)
  • 1 TBS Country Crock, melted 

Combine the raisins and juice in a saucepan and bring to a boil.  Reduce to simmer and allow to cook for about 20 minutes.  Stir in the Country Crock.  Remove from heat.  Allow to cool then puree in a food processor.  *Add water to thin if too thick to bring to a syrup consistency.

For the Toast

  • 3 large eggs
  • 1/4 cup low fat buttermilk
  • 4 TBS Country Crock – for cooking French Toast *plus more for serving.

Whisk the eggs and buttermilk together in a large, high sided platter.  Dip each piece of bread so it’s thoroughly soaked with egg-milk mixture.

Heat a large frying pan with 1 TBS of Country Crock over medium to medium high heat. 

When the buttery spread has melted add some soaked bread and cook about 3 minutes per side. Don’t over crowd the pan. *Add more Country Crock with each batch of bread that you cook.

Serve with your special sugar free syrup

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And a hefty dollop of Country Crock spread.

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Watch Mom’s face as she takes a HUGE bite and thanks you for the little slice of heaven.

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What are you making Mom for Mother’s Day?

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  • At 2015.05.05 09:19, misszippy1 said:

    So…do you think my kids can pull this off? Because I’m showing my husband this recipe and hoping they can! Looks so good.

    • At 2015.05.05 09:37, Joanne said:

      I know they can do it, especially if they like chocolate as well 🙂

      • At 2015.05.06 09:39, Ali @ Peaches and Football said:

        This reminds me of a chocolate bread I made when I was a teenager. I loved cooking and borrowed a cook book from the library so I could try their chocolate bread loaf. It had chunks of chocolate inside and was quite the novelty experience. lol Turning it into French toast is the perfect idea – sounds delicious!!

        PS those derby black eyed pea burgers look wonderful too!!

        • At 2015.05.06 10:11, Joanne said:

          I should have put chunks of chocolate in it but wanted to keep it more of
          a sandwich bread rather than a dessert bread.

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