Ingredients
Chocolate Ganache
- 3/4 cup canned coconut milk (may substitute heavy cream)
- 1 tablespoon coconut oil (or butter)
- 9 ounces semi-sweet chocolate, chopped
- 2 teaspoons instant espresso powder
French Toast Mixture
- 1 cup canned coconut milk or whole milk
- 2-4 tablespoons hot cocoa mix (your favorite brand)
- 3 large eggs
- 2 tablespoons vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 teaspoon salt
Assembly & Cooking
- 4 tablespoons butter (for cooking)
- 8 slices thick cut challah bread (or any preferred French toast bread)
- Whipped cream, for serving
- Marshmallows, for toasting and serving
- Toasted coconut, for garnish
Instructions
- Prepare the Ganache: In a microwave-safe bowl, combine the coconut milk, coconut oil, and chopped chocolate. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is completely smooth. Stir in the instant espresso powder until fully dissolved. Chill the ganache in the freezer for 15 minutes or refrigerated for 30 minutes, ensuring it remains spreadable or drizzle-able but not too firm.
- Make the Hot Cocoa Mixture: Heat 1 cup of coconut milk in a microwave-safe container for 2-3 minutes or until hot. Stir in 3-4 tablespoons of hot cocoa mix and allow to cool for 5 minutes, creating a flavorful hot chocolate base for soaking the bread.
- Mix the French Toast Batter: In a 9×13 inch pan or large bowl, whisk together the eggs, vanilla extract, coconut extract (if using), and salt. Gradually add the hot cocoa mixture to the eggs, whisking until fully combined.
- Assemble the Sandwiches: Retrieve the ganache and carefully spread it over one side of each bread slice. Pair the slices together to form four sandwiches with the ganache layer inside. Dip each sandwich into the hot cocoa egg mixture, ensuring both sides get coated after flipping. Cover and refrigerate the sandwiches in the soak for 15 minutes per side, or up to overnight for deeper flavor and moisture.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and generously coat with butter. Cook the soaked sandwiches in batches to avoid overcrowding, frying each side for 3 to 4 minutes until golden brown and crisp. Remove from heat and serve immediately.
- Serve: Top your hot chocolate French toast with whipped cream, toasted marshmallows (toast them for added flavor), toasted coconut, and drizzle extra ganache over the top. Enjoy this indulgent treat warm for the best experience.
Notes
- Use thick-cut challah bread or brioche for the best texture and ability to hold the ganache filling.
- The ganache can be chilled in the fridge or freezer, but avoid letting it get too hard to keep it spreadable.
- Toasting marshmallows adds a delicious smoky sweetness that complements the chocolate flavor.
- This recipe can be prepared the night before by soaking the sandwiches overnight in the fridge for a more intense flavor.
- Adjust the amount of hot cocoa mix based on your preferred chocolate intensity and sweetness.
- Substitute heavy cream for coconut milk in the ganache for a richer, creamier texture if desired.
- For a caffeine-free option, omit the espresso powder in the ganache.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
