Last updated on June 18th, 2021 at 04:33 pm
Jump to RecipeChocolate Blueberry Bread
Chocolate Blueberry Bread is transformed in a sweet and cinnamony French Toast served with a drizzle of honey and Nutella.
We love rich and full desserts to feed the family, especially if Nutella is involved. Our other favorite Nutella desserts are Peanut Butter Nutella Danish and No Bake Nutella Fudge.
Chocolate Blueberry Bread
This Chocolate Blueberry Bread French Toast is the breakfast of the champions. I really want to eat it every single day! Sweet, fluffy, with lots of cinnamon flavor, a drizzle of honey and Nutella its the most fabulous start of the day! First, it all begins with this Chocolate Blueberry Bread that is made with a little mascarpone for a denser texture. You see, this bread is not the super fluffy one you usually use for French toast. I am not a huge fan of that one since it absorbs a lot of liquid, or gets wet and the French toast is ruined.
This Chocolate Blueberry Bread texture is perfect. Soft, with juicy blueberries and a little cacao to enhance its flavor. Similarly, the bread holds up nicely doing the French Toast cooking action. Also, it absorbs the right amount of egg mixture, and smothered in cinnamon sugar, it just becomes totally irresistible. Lastly, put some nutella over it, and you have a perfect breakfast.
Why You’ll Enjoy This Chocolate Blueberry Bread
Follow us on Pinterest for more delicious recipes! 
- First, it is super easy and quick to make with just a few ingredients.
- Also, the braid is packed with delicious flavors.
- Ingredients are very affordable and easy to find, so it’s basically cooking on a budget.
- In addition, it is perfect for brunch and breakfast or to bake a few for a crowd.
- Easy to transport you can take it as a gift to family and friends.
Chocolate Blueberry Bread
Ingredients
Chocolate Blueberry Bread:
- 2½ cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups heavy cream
- ½ cup mascarpone cheese
- 3 large eggs
- 1 cup fresh blueberries
French Toast:
- 4 thick slices chocolate blueberry bread
- 2 tablespoons butter
- 2 eggs
- ¼ cup milk
- Pinch of salt
- ⅓ cup cinnamon sugar or ⅓ cups sugar mixed with ½ teaspoon cinnamon
- 1 cup fresh blueberries
Follow me on Instagram
FollowInstructions
Chocolate Blueberry Bread:
- Preheat oven to 325 degrees F.
- Grease a 9 by 5-inch loaf pan with melted butter and sprinkle with a dash of flour.
- In a large bowl whisk the dry ingredients: flour, salt, baking powder and cocoa.
- In the bowl of an electric mixer whisk eggs and sugar until light in color and fully combined. Whisk in the mascarpone cheese. Make sure to scrape the sides of the bowl with a spatula as needed.
- Reduce speed to low and add the flour mixture alternating with the heavy cream. Whisk until combined.
- Gently, using a spatula fold in the blueberries. Spoon the batter evenly into the prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 20 minutes. If needed, shield the bread with aluminum foil to prevent excess browning.
- Remove from oven and let the bread cool in the pan for 10 minutes, before removing from pan and transferring to a wire rack to cool completely.
French Toast:
- Whisk together the eggs, milk and pinch of salt and transfer to a bowl large enough to dip the bread slices in.
- In another bowl place the cinnamon sugar to have it on hand.
- Place a medium pan over medium heat and add half of the butter to melt.
- Submerge each bread slice into the egg mixture, remove and let the excess egg mixture to drip off. Make sure you don't soak the bread into the egg mixture too much, it should be just coated to create a golden shell.
- Place 2 slices at a time in the pan and cook until golden brown on each side, 1½ minutes.
- Add the remaining of the butter to the pan and repeat with the remaining 2 slices of bread.
- Serve with fresh blueberries, Nutella and a drizzle of honey.
Nutrition Facts
Comments
(6)Rita and Luma
peasandpeonies
Angie@Angie's Recipes
Sabrina
Amy Cooper
peasandpeonies