• Fresh Strawberries
  • French Toast Bites (see below)
Chocolate Sauce
  • 1 ½ C. Semi-sweet Chocolate Chips
  • ¼ C. Butter
  • ¼ C. Brandy or Whiskey
French Toast Bites
  • 2 Eggs
  • ½ C. Milk
  • 1 tsp. Cinnamon or Pumpkin Pie Spice
  • 1 Loaf Canyon Bakehouse Heritage Whole Grain Bread, quartered
  • ¼ C. Butter


  1. In a small mixing bowl, whisk together the eggs, almond milk and cinnamon or pumpkin pie spice.
  2. Heat a large skillet or griddle and add 1 Tbsp. butter.
  3. Working one at a time, coat each quartered slice of bread with the batter on both sides before adding to the skillet. Cook for 1-2 minutes, flipping mid-way through, until golden brown.
  4. Prepare a fondue pot with hot tap water and a heat source underneath.
  5. To make the chocolate sauce, melt the butter in a small saucepan over medium heat.
  6. Add the brandy or whisky to the melted butter. Whisk to incorporate before removing from the heat. Immediately, pour the butter mixture over the chocolate chips. Do not stir. After 5 minutes, whisk to incorporate. If more melting is needed, place the bowl over a double boiler and whisk until smooth.
  7. Pour the water out of the prepared fondue pot and fill it with chocolate sauce. Place it back over the heat source.
  8. Serve the sauce with French toast bites and fresh strawberries for dipping.

Difficulty: Easy
Prep: 10 min
Cook: 20 min
Servings: 4