Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache

A decadent brunch meal fit for the gods!
Directions for: Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache

Ingredients

Chocolate-Maple Ganache

6 oz semisweet chocolate, chopped

6 oz heavy cream

2 Tbsp maple syrup

Cinnamon Whipped Cream

1 cup very cold heavy cream

2 tsp sugar

tsp cinnamon

Stuffed Mexican Hot Chocolate French Toast

4 large eggs

2 large egg yolks

cup sugar

cup best-quality Dutch-process cocoa powder

tsp ground cinnamon

1 cups milk

cup heavy cream

2 tsp pure vanilla extract

⅛ tsp pure almond extract

cup chilled ganache, from above

8 (1/2-inch) slices day-old challah or brioche

4 Tbsp (1/2 stick) unsalted butter

4 Tbsp canola oil

Directions

Chocolate-Maple Ganache

1. Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.

Cinnamon Whipped Cream

1. Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.

Stuffed Mexican Hot Chocolate French Toast

1. Preheat the oven to 300F. Set a baking rack over a baking sheet.

2. Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.

3. Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.

4. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.

5. If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

See more: Bread, Chocolate, Breakfast, Brunch, Comfort Food, Eggs/Dairy, Nuts