Chocolate Stuffed French Toast

Ingredients

• 60 mlcoconut cream
• 57 gdark chocolate
• 1 tablespoonmaple syrup
• 120 ml, chilledcoconut cream
• 1 tablespoonsugar
• 1/4 teaspoonground cinnamon
• 3eggs
• 6 slices, 1.3 cm thickFrench brioche
• 1/4cocoa powder
• 2 tablespoonssugar
• 1 teaspoonvanilla extract
• 3 tablespoonscoconut cream
• 240 mlcoconut milk
• for fryingcoconut oil

Instructions

1. 1

   Make the ganache

   Heat 60 ml coconut cream in a small saucepan until hot but not boiling. Take it off the heat, add the dark chocolate and maple syrup, then whisk until smooth and melted. Set aside.

2. 2

   Whip the cream

   In a large bowl, beat the chilled coconut cream with 1 tablespoon sugar and the cinnamon until soft peaks form. Cover and refrigerate.

3. 3

   Mix the custard

   In a large bowl, whisk together the eggs, cocoa powder, 2 tablespoons sugar, vanilla extract, 3 tablespoons coconut cream and coconut milk.

4. 4

   Fill the brioche

   Spread three-quarters of the ganache over three slices of brioche. Place the remaining three slices on top to make sandwiches.

5. 5

   Soak the sandwiches

   Dip each sandwich in the custard, allowing each side to soak for about 1 minute.

6. 6

   Fry the toast

   Heat a few tablespoons of coconut oil in a large skillet over medium heat. Cook two soaked sandwiches for 3–4 minutes per side. Transfer them to a baking dish and keep them in a slightly warm oven while you cook the remaining sandwiches.

7. 7

   Add the toppings

   Cut each toast diagonally and place two halves on each plate. Drizzle with the remaining quarter of the ganache; if it has become too cold, microwave it for 5–10 seconds. Add a scoop of coconut whipped cream.

8. 8

   Serve straight away

   Serve immediately with a cup of tea or coffee.

What is chocolate stuffed French toast?

French toast is a familiar way to turn bread into a custardy, pan-fried dish, while brioche gives this version a buttery, tender base. Here, the slices are sandwiched around chocolate ganache before being dipped in cocoa custard.

The recipe draws on the classic French-style pain perdu idea of soaking bread in an egg mixture, then adds coconut cream and milk for richness. Filling the bread first gives each portion a gooey chocolate centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 15g protein, 82g carbs, 60g fat.

Brioche, sugar and maple syrup supply much of the carbohydrate, while coconut cream, coconut milk, chocolate and frying oil contribute most of the fat. Eggs add protein, with smaller amounts from the bread and chocolate; serve with fresh fruit if you would like a lighter, fresher contrast.

Choose the bread

Brioche: Its soft crumb and rich flavour suit the chocolate filling, while slices about 1.3 cm thick are substantial enough to handle the soak. Use slices that are intact and easy to sandwich.

Keep the ganache smooth

Warm cream: Heat the coconut cream until hot, but stop before it boils. Pouring it over the chocolate off the heat helps the chocolate melt without scorching.

Whisk gently: Continue until the mixture is glossy and even. Reserve the stated portion for serving rather than spreading all of it inside the sandwiches.

Soak without oversaturating

One minute per side: The recipe calls for about 1 minute on each side, giving the custard time to coat and enter the brioche. Handle the filled sandwiches carefully as you lift them from the bowl.

Fry to a golden finish

Medium heat: Cook two sandwiches at a time for 3–4 minutes per side. The outside should brown while the centre warms through; if the surface colours too quickly, lower the heat.

Warm holding: Keep the first batch in a slightly warm oven while the remaining sandwiches cook. This helps the batch stay warm for serving.

Make the coconut topping

Chilled cream: Beat the chilled coconut cream with sugar and cinnamon until soft peaks form, then cover and refrigerate it. Keep it cold until the toast is ready.

Serve promptly: The recipe pairs the finished toast with the remaining ganache and whipped cream. Tea or coffee is suggested alongside.

Recipe notes & tips

• Have the ganache and whipped cream ready before you begin frying.
• Use a wide bowl so each sandwich can be dipped without bending.
• Lift each soaked sandwich carefully to keep the chocolate filling in place.
• Cook in batches rather than crowding the skillet.
• Warm the reserved ganache for 5–10 seconds in the microwave if it is too firm to drizzle.

Variations

• Add berries: Serve with fresh raspberries or strawberries for a tart contrast.
• Use orange: Add a little finely grated orange zest to the ganache for a citrus note.
• Change the chocolate: Use milk chocolate for a sweeter filling.
• Add toasted coconut: Scatter toasted coconut over the whipped cream just before serving.
• Use another bread: Choose another soft, thick-sliced enriched bread if brioche is unavailable.

Common mistakes to avoid

• Boiling the cream: It can make the ganache less smooth; heat it only until hot.
• Soaking too long: Brioche can become fragile; stick to about 1 minute per side.
• Overfilling the bread: Excess ganache can spill out while cooking; keep it within the edges.
• Using high heat: The outside may brown before the centre warms; cook over medium heat.
• Skipping the warm oven: The first sandwiches may cool while the rest cook; hold them in a slightly warm oven.

How to store

These are best served immediately, while the brioche is warm and the ganache is soft. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently in a skillet or oven; the whipped cream may lose its texture.

Frequently asked questions