If you love s’mores, you can turn that into this dish as well. Add a coating of crushed graham crackers over your freshly baked French toast. Or make it with a layer of fruit for a nice fresh taste. Add sliced strawberries or bananas. This isn’t a diabetic friendly breakfast but there are ways you can make this less sugary by using cocoa powder instead of actual chocolate and stevia.
I cannot wait to make this yummy chocolate french toast again!
Ingredients
French Toast
1 cup canned Silk coconut milk (may swap 2% or whole milk)
2-4 tablespoons of your favorite hot cocoa mix
3 large eggs
2 tablespoons McCormick vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
4 tablespoons Land O’ Lakes butter
8 rather thick slices of challah bread
Hot Cocoa Ganache
3/4 cup canned Silk coconut milk (may sub heavy cream)
9 ounces Nestle semi-sweet chocolate, chopped
1 tablespoon coconut oil (or butter)
2 teaspoons instant espresso powder
For topping
coconut whipped cream (or regular whipped cream)
marshmallows (homemade are best!)
toasted coconut
Instructions
To make the ganache. In a microwave safe bowl add the cream, coconut oil and Nestle chocolate. 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.
To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of Silk coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes.In the meantime grab a 9×13 inch pan and whisk together the eggs, McCormick vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
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). 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. 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.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. Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. DEVOUR!?
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Quick Tip: These cookies go great with a tall glass of milk!
