This post is sponsored by Pacific Foods — a brand I’ve loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.
As much as I love summer, I love it when fall arrives, weekends slow down, and cool mornings necessitate warm, comforting breakfasts. This chocolate French toast checks all the boxes: carbs, chocolate, and warmth.
I made this recipe using challah, but you could use sourdough or any other loaf you like. I also used Pacific Foods Organic Oat Non-Dairy Beverage, which is my favorite of their non-dairy beverages, but I almost used cashew — so, choose whatever you like best! Assembling this recipe is relatively easy — mix together the wet ingredients, slice (and toast) the bread, then let it soak for an hour or two (or longer, if you want!). Then assemble all of the soaked slices in a dish, bake it, and serve it hot with maple syrup. EASY! Also studded with chocolate chips and hazelnuts, so you really can’t go wrong.
In addition to sprinkling this recipe with chocolate chunks, I also added cocoa powder to the liquid for soaking the bread — DOUBLE CHOCOLATE WHAMMY!Print
This easy-to-assemble breakfast is sweet and chocolatey, full of hazelnuts for crunch, and challah baked to perfection as baked French toast.
- 1 large loaf challah, sliced to 1″ thick slices
- 1/4 cup brown sugar
- 2 Tbsp cocoa powder
- 1/2 tsp cinnamon
- pinch of salt
- 5 eggs
- 2 cups Pacific Foods Organic Oat Non-Dairy Beverage
- 1 Tbsp vanilla
- 1/2 cup chopped dark chocolate
- 1/2 cup fresh hazelnuts
- maple syrup, for serving
- Slice the challah 12+ hours before you begin this recipe, OR run each piece through the toaster briefly so it’s slightly dried but not browned. Arrange in a single layer on a large baking sheet, and set aside.
- Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.
- In a separate bowl, whisk together the eggs, Pacific Foods Organic Oat Non-Dairy Beverage, and vanilla until smooth.
- Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
- When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9″ pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
- Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.
- Serve hot, dusted with sugar (optional) and maple syrup.
Keywords: baked french toast, chocolate baked french toast, chocolate hazelnut french toast