Dairy Free Stuffed Hot Chocolate French Toast – Gluten free sliced bread soaked in hot chocolate with layers of coconut whipped cream & hot fudge sauce

Is that a glorious sounding mouthful or what?

Ways to describe this stuffed hot chocolate french toast:

✔️ Decadent? Absolutely
✔️Easy? – Much easier than it looks
✔️Good for you? Probably just for the soul
✔️Trashy? In the best possible way. I mean honestly – that chocolate in this pic above is waaay too much and I love it.
✔️Worth every bite? Absolutely

Ever since Mike & I got back from Arizona I’ve been in the mood for making extra decadent Christmassy things. It’s been so cold, and grey with snow and all over the place. The snow I don’t mind; it’s the ice that I take issue with.

I just want to sit down wrapped up in a big blanket on the couch with my man, a cup of hot chocolate, sweet treats, and watch cheesy Christmas films. I mean…there has to be some sort of incentive for putting up with the bitter, cold weather.

So I’ll thank my Christmas cravings for this delicious monstrosity. While this is definitely not something I’ll be indulging in year round it’s kind of perfect right now.  I’ve said it before and I will continue saying it util the end of time – calories don’t count at Christmas!

Speaking of films – what’s your favourite movie to watch during the holidays? We’ve already watched Elf and caught bits of Jingle all the Way on tv. Later today we’re going to make a gingerbread house and watch Jumangi but I need more film ideas!

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Recipe

Dairy Free Stuffed Hot Chocolate French Toast

Yield: 4 servings Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

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Dairy Free Stuffed Hot Chocolate French Toast - Gluten free sliced bread soaked in hot chocolate with layers of coconut whipped cream & hot fudge sauce

Ingredients

Fudge Sauce

• 1/3 cup |48 grams dairy free dark chocolate chips
• 1 tablespoon | 15 ml coconut oil
• 1 tablespoon full fat coconut milk (full fat means more creamy)

French Toast

• 1 1/2 cup | 360 ml coconut milk
• 1/4 cup | 28 grams unsweetened cocoa powder
• 4 eggs
• 2 tablespoons sugar (brown/white/ coconut/ whatever you have)
• 2 teaspoons vanilla extract
• 8 slices gluten free bread
• coconut oil for cooking

Coconut Whipped Cream

• 1 teaspoon ground cinnamon
• 1 cup coconut whipped cream*

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Fudge Sauce

1. In a small sauce pan add the chocolate chips, oil and milk. Warm over a very low heat and let melt slowly. Stir often to prevent burning. Set aside until you're ready to assemble your french toast.
2. To do this in the microwave - add everything to a small, microwave proof bowl and cook at 30 second intervals, stirring in between until melted and mixed.

French Toast

1. In a shallow bowl whisk together coconut milk, cocoa powder, eggs, sugar and vanilla.*
2. Place a large frying pan/skillet on the stove top over a medium heat. Add a tablespoon of coconut oil.
3. One the oil is melted/warmed, dip you bread slices in the egg mixture. Let the bread soak up the mixture, flip once to completely soak each side. Let the excess liquid drip off the sides.
4. Add the bread to the hot pan and let cook for about 2 minutes. Flip the bread and cook another 1-2 minutes until done on both sides. Repeat this until all of the bread is cooked. Add more oil as needed.

Cinnamon Coconut Whipped Cream

1. In a small bowl mix together the whipped cream & cinnamon until combined.

To assemble:

1. Spread a spoonful of the coconut cream across the top of a french toast slice. Drizzle a little fudge sauce over the cream and spread using a butter knife to the edges. Top with another slice of bread to make a sandwich. 
2. Do this for all remaining bread slices and top each sandwich with leftover cream and fudge sauce. 

Notes

If you don't mind getting an extra bowl dirty I find it easier to whisk together the french toast mix in a regular mixing bowl to prevent spilling over the edges and then pouring it into a shallow dish for dipping the bread.  

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You can easily make coconut whipped cream out of full fat coconut milk. This works best with cold milk so you may want to pop a can in the fridge or freezer an hour or two before using. 

Scoop out the solid coconut cream at the top of the can (leave behind the liquid) and beat with an electric mixer until it fluffs up. You can also buy cans of coconut cream which saves you the trouble of needing to separate it from the coconut milk. Note if you're buying it in the UK that 'coconut cream' is different from 'creamed coconut'.

Nutrition Information

Yield: 4

Serving Size:

g Calories: 678Saturated Fat: 34gCholesterol: 175mgSodium: 385mgCarbohydrates: 55gFiber: 5gSugar: 16gProtein: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Gluten Free