Best-Ever Hot Chocolate French Toast

By Tracy

8 Person

45 Minutes

490 Calories

This french toast is unlike any other of its kind. Not only is the center filled with a chocolate mocha ganache (oh my gosh, yes it is!!), but the bread is actually soaked in hot chocolate. Everything starts with this Challah bread, that I ironically I tried to make healthy only to later make it… well, let’s just say I can no longer claim it as being healthy. Actually, if I am being honest, I only made the Challah bread so I would have the bread to make this dessert.

Ingredients

coconut
marshmallows
whipped cream

Cocoa Ganache

2 tsp. instant expresso powder
1 tbsp. coconut oil or butter
9 oz. semi-sweet chocolate chopped
3/4 cup canned coconut milk may sub heavy cream

Toast

8 slices thick cut challah bread
4 tbsp. butter
1/4 tsp. salt
1/2 tsp. coconut extract optional
2 tbsp. vanilla extract
3 large eggs
2 tbsp. hot cocoa mix
1 cup canned coconut milk or whole milk

Method

01

To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate.
02

Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.
03

To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot.
04

Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes. In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
05

Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache).
06

Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes.
07

After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
08

When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
09

Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. Devour!

Related Tags

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Breakfast Recipes

French Toast Recipes

Best-Ever Hot Chocolate French Toast

3.9

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 490 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

coconut

marshmallows

whipped cream

Cocoa Ganache

2 tsp. instant expresso powder

1 tbsp. coconut oil or butter

9 oz. semi-sweet chocolate chopped

3/4 cup canned coconut milk may sub heavy cream

Toast

8 slices thick cut challah bread

4 tbsp. butter

1/4 tsp. salt

1/2 tsp. coconut extract optional

2 tbsp. vanilla extract

3 large eggs

2 tbsp. hot cocoa mix

1 cup canned coconut milk or whole milk

03 Method

Step 1

To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate.

Step 2

Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.

Step 3

To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot.

Step 4

Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes. In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.

Step 5

Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache).

Step 6

Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes.

Step 7

After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.

Step 8

When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

Step 9

Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. Devour!

04 Author

Tracy

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