We are absolutely drooling over this gooey hot chocolate French toast
The weather has been totally rotten this weekend, and if you've given up going outside (ahem, like us), then you might as well whip up something glorious in the kitchen to pass the time.
We think we have found the most perfect recipe to take your mind off the miserable weather - and while it's not the healthiest of choices, it will sure put a smile on your face.
We found this hot chocolate French toast on Half Baked Harvest and we're already running to the kitchen to make it.
- 1 cup canned coconut milk or whole milk
- 2-4 tablespoons of your favorite hot cocoa mix
- 3 large eggs
- 2 tablespoons vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons butter
- 8 slices thick cut bread
HOT COCOA GANACHE
- 3/4 cup canned coconut milk or heavy cream
- 9 ounces semi-sweet chocolate chopped
- 1 tablespoon coconut oil or butter
- 2 teaspoons instant espresso powder
- Start with ganache. In a microwave safe bowl add the cream, coconut oil and 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.
- To make the french toast. In a medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes. Stir in 3-4 tablespoons of the hot cocoa mix. Let cool 5 minutes.
- In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, and salt. Whisk in the hot chocolate.
- Grab your ganache from the freezer and use a spoon to spread the ganache over one side of all the slices of bread. 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.
- 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 whipped cream and marshmallows and a good drizzle of more ganache.