This Hot Chocolate French Toast is everything you love about a cozy mug of hot cocoa transformed into a rich, chocolatey breakfast casserole. Thick slices of brioche soak up a creamy chocolate custard before baking until soft in the center and lightly toasted on top, then get finished with warm chocolate sauce and marshmallow bits.
This overnight hot chocolate French toast casserole is perfect for Christmas morning, holiday brunches, or whenever you're craving something extra special for breakfast. It has the irresistible texture of chocolate bread pudding, with plenty of hot cocoa flavor and a deliciously rich chocolate drizzle.
My grandson couldn't believe you could turn hot chocolate into French toast! Combining two of his favorite things was almost too good to be true. When he saw this Hot Chocolate French Toast in front of him, all he could say was, "Wow!" Of course, he insisted on having a mug of hot chocolate alongside it because, according to him, they were meant to go together. My favorite part was when he told me how smart I was for figuring out how to make French toast taste like hot chocolate. Moments like that make cooking for my grandchildren so special!
Hot Chocolate French Toast at a Glance
- 🍫 Flavor & Texture: Rich chocolate and hot cocoa flavor with a soft, custardy center and lightly toasted top.
- 🛒 Main Ingredients: Brioche, heavy cream, milk chocolate, semisweet chocolate, hot chocolate powder, eggs, and whole milk.
- ⏱️ Total Time: 5 hours 10 minutes minimum, including soaking and resting; overnight soaking preferred.
- 🍴 Servings: 8.
- 🥛 Dietary Info: Vegetarian; contains dairy, eggs, and wheat.
- 🍓 Best Served With: A mug of hot chocolate, fresh berries, whipped cream, coffee, or extra chocolate sauce.
- 🧊 Make Ahead?: Yes! Assemble the night before and bake the following morning.
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Jump to:
- Hot Chocolate French Toast at a Glance
- Why You Will Love This Recipe
- How We Tested Hot Chocolate French Toast
- Ingredients
- Variations
- How To Make Hot Chocolate French Toast
- Expert Tips
- Storage Directions
- Hot Chocolate French Toast FAQs
- Serving Suggestions
- More French Toast and Breakfast Recipes
- Hot Chocolate French Toast
Why You Will Love This Recipe
- Rich Hot Chocolate Flavor: Milk chocolate, semisweet chocolate, and hot chocolate powder create a deep, creamy chocolate flavor with familiar hot cocoa notes.
- Perfect for a Crowd: One 9×13-inch casserole serves eight, making it an easy choice for holiday mornings and special brunches.
- Irresistible Chocolate Toppings: Warm homemade chocolate sauce, mini chocolate chips, and marshmallow bits turn this French toast casserole into a decadent breakfast treat.
How We Tested Hot Chocolate French Toast
- Chocolate Combination: We tested different combinations of milk and semisweet chocolate and preferred 6 ounces of each for a balanced chocolate flavor.
- Sweetness: We compared ¾ cup and ½ cup sugar. The original was a little too sweet once the chocolate sauce was added, so we preferred ½ cup for a better balance.
- Bread Choices: Brioche was our favorite because it baked up rich and soft. Challah was a close second and held its shape beautifully. Texas toast also worked well, while French bread needed more soaking to prevent dryness.
- Soaking Time: Overnight refrigeration produced the most evenly soaked bread and the best custardy texture. Three hours worked, but overnight was noticeably better.
- Baking Time: Our casserole typically needed 65 minutes covered, followed by another 20-25 minutes uncovered at 350°F. This produced a soft, custardy center and lightly toasted top.
- Chocolate Sauce: Reserving 1 cup of the melted chocolate mixture provided enough sauce for eight lightly drizzled servings. It reheated well after refrigeration.
- Marshmallow Toppings: Freeze-dried marshmallows stayed crisp and looked best.
Ingredients
This overnight French toast casserole uses familiar ingredients, plus two kinds of chocolate and hot chocolate powder for an extra-rich cocoa flavor.
Chocolate Custard and Sauce
- Heavy Cream: Creates the rich, creamy chocolate mixture used for both the custard and homemade sauce.
- Milk Chocolate: Adds sweetness and a smooth, creamy chocolate flavor.
- Semisweet Chocolate: Balances the milk chocolate with a deeper, less sweet flavor.
- Hot Chocolate Powder: Adds the familiar hot cocoa taste that makes this casserole special.
- Vanilla Extract: Enhances the chocolate flavor.
- Eggs: Help the chocolate custard set as the casserole bakes.
- Whole Milk: Balances the richness of the heavy cream and helps the bread absorb the custard.
- Granulated Sugar: Sweetens the custard without overpowering the chocolate.
- Salt: Balances the sweetness and enhances the chocolate flavor.
Bread and Toppings
- Brioche Bread: Its buttery, tender texture makes it ideal for soaking up the chocolate custard. Cut it into ¾-inch-thick slices.
- Mini Chocolate Chips: Add extra chocolate flavor and a pretty finishing touch.
- Freeze-Dried Marshmallows: Give the finished casserole the look and flavor of hot chocolate with marshmallows.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cubed Bread: Cut the bread into 1-inch cubes instead of slices. Toss with the custard, let stand for 10 minutes, then transfer everything to the baking dish. Refrigerate and bake as directed.
- Dark Chocolate Version: Replace the 6 ounces each of milk and semisweet chocolate with 4 ounces milk chocolate and 8 ounces semisweet chocolate for a deeper, less sweet flavor.
- Mocha Chocolate French Toast: Add ½ teaspoon espresso powder to the warm chocolate mixture to intensify the chocolate flavor.
How To Make Hot Chocolate French Toast
This baked French toast casserole comes together in four simple steps. Most of the work happens the night before, so all you need to do in the morning is bake, drizzle, and serve.
Step 1: Prepare the Bread and Chocolate Mixture. If using fresh bread, arrange the slices on a baking sheet and bake at 300°F for 10-15 minutes until dry but not browned. Cool completely. In a saucepan over medium-low heat, warm the heavy cream, milk chocolate, semisweet chocolate, and hot chocolate powder, stirring until melted and smooth. Do not boil. Remove from the heat, stir in the vanilla, and reserve 1 cup in a separate covered container for the chocolate sauce. Refrigerate the reserved sauce.
Step 2: Make the Custard and Assemble. In a large bowl, whisk together the eggs, milk, sugar, and salt. Slowly whisk in the remaining warm chocolate mixture until smooth. Grease a 9×13-inch baking dish and arrange the bread in overlapping rows. Pour the custard over and between the slices, gently pressing to help the bread absorb the liquid. Cover and refrigerate for at least 3 hours, preferably overnight.
Step 3: Bake the Casserole. Preheat the oven to 350°F. Remove the casserole from the refrigerator while the oven preheats. Cover with foil and bake for 65 minutes. Remove the foil and bake another 20-25 minutes, until the top is lightly toasted and the center is set with only a slight jiggle. The center should reach 160°F on an instant-read thermometer. Let rest for 10-15 minutes before serving.
Step 4: Add the Chocolate Sauce and Serve. Gently warm the reserved chocolate sauce in the microwave in 15-second intervals, stirring until smooth and pourable. Drizzle over the warm casserole and sprinkle with mini chocolate chips and freeze-dried marshmallows, if desired. Serve immediately.
If you love chocolate for breakfast, you may also enjoy our chocolate French toast and banana French toast casserole.
Expert Tips
- Keep the Chocolate Warm, Not Hot: Boiling can affect the texture, and a mixture that is too hot can scramble the eggs.
- Let It Rest Before Serving: Resting gives the custard time to finish setting, so the slices hold together when you cut them.
Storage Directions
This hot chocolate French toast casserole is best enjoyed freshly baked, when the center is creamy and the top is lightly toasted. Leftovers are still delicious, although the bread will soften after refrigeration.
Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is possible, but the custard-rich bread may become softer or release moisture after thawing. For the best texture, enjoy fresh or refrigerated.
Reheat: Warm individual portions in the microwave or reheat covered in a 325°F oven until heated through.
Hot Chocolate French Toast FAQs
The bread may not have absorbed the custard evenly, or the casserole may need more baking time. Make sure the custard is poured between the slices, refrigerate overnight when possible, and bake until the center is set.
Yes! Regular mini marshmallows become soft and gooey rather than staying crisp. For a toasted topping, sprinkle them over the casserole during the final five minutes of baking and watch closely to prevent burning.
Yes. Both toppings are optional, and the casserole is still rich and chocolatey with just the warm chocolate sauce.
Serving Suggestions
- With Hot Chocolate: Serve each slice with a mug of hot chocolate, like our cinnamon hot chocolate or peppermint hot chocolate. It's the pairing my grandson says was meant to be.
- Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast to the rich chocolate custard.
- Whipped Cream: A spoonful of lightly sweetened whipped cream complements the warm chocolate sauce.
- Holiday Breakfast: Serve alongside scrambled eggs, bacon, or breakfast sausage for a sweet-and-savory Christmas morning brunch.
- Kid-Friendly Treat: For a holiday brunch with little ones, set out our hot cocoa dip with graham crackers and strawberries.
More French Toast and Breakfast Recipes
These homemade French toast recipes, easy breakfast casseroles, and sweet brunch favorites are perfect for special occasions, holiday mornings, and relaxing weekends.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Hot Chocolate French Toast
Equipment
- 9×13-inch baking dish, saucepan, mixing bowls, whisk, aluminum foil
Ingredients
- Chocolate Custard and Sauce
- 3 cups heavy cream
- 6 ounces milk chocolate chopped
- 6 ounces semisweet chocolate chopped
- ½ cup hot chocolate powder
- 1 tablespoon vanilla extract
- 8 large eggs
- 1½ cups whole milk
- ½ cup granulated sugar
- ½ teaspoon salt
Bread
- 1 pound brioche bread cut into ¾-inch-thick slices (challah also works)
- Nonstick cooking spray for greasing the baking dish
Optional Toppings
- Mini chocolate chips
- Freeze-dried mini marshmallows or marshmallow bits
Instructions
- Prepare the Bread and Chocolate Mixture: If using fresh bread, arrange the slices on a baking sheet and bake at 300°F for 10-15 minutes until dry but not browned. Cool completely. In a saucepan over medium-low heat, warm the heavy cream, milk chocolate, semisweet chocolate, and hot chocolate powder, stirring until melted and smooth. Do not boil. Remove from the heat, stir in the vanilla, and reserve 1 cup in a separate covered container for the chocolate sauce. Refrigerate the reserved sauce.
- Make the Custard and Assemble: In a large bowl, whisk together the eggs, milk, sugar, and salt. Slowly whisk in the remaining warm chocolate mixture until smooth. Grease a 9×13-inch baking dish and arrange the bread in overlapping rows. Pour the custard over and between the slices, gently pressing to help the bread absorb the liquid. Cover and refrigerate for at least 3 hours, preferably overnight.
- Bake the Casserole: Preheat the oven to 350°F. Remove the casserole from the refrigerator while the oven preheats. Cover with foil and bake for 65 minutes. Remove the foil and bake another 20-25 minutes, until the top is lightly toasted and the center is set with only a slight jiggle. The center should reach 160°F on an instant-read thermometer. Let rest for 10-15 minutes before serving.
- Add the Chocolate Sauce and Serve: Gently warm the reserved chocolate sauce in the microwave in 15-second intervals, stirring until smooth and pourable. Drizzle over the warm casserole and sprinkle with mini chocolate chips and freeze-dried marshmallows, if desired. Serve immediately.
Notes
- Best Bread: Brioche is our favorite because it creates a rich, soft, custardy casserole. Challah is an excellent alternative that holds its shape beautifully. Texas toast also works well, while French bread needs extra soaking to prevent dryness. Sourdough is another option, although it produces a tangier, less tender result.
- Cubed Bread Option: Instead of overlapping slices, cut the bread into 1-inch cubes. Toss with the chocolate custard, let stand for 10 minutes, then transfer to the prepared baking dish. Cover, refrigerate for at least 3 hours or overnight, and bake as directed.
- Overnight Soaking: Refrigerating overnight produces the best texture. Three hours is the minimum.
- Chocolate Variations: For a deeper, less sweet flavor, use 4 ounces milk chocolate and 8 ounces semisweet chocolate. Add ½ teaspoon espresso powder for an even richer flavor.
- Marshmallow Topping: Freeze-dried marshmallows stay crisp. For a gooey, toasted topping, add regular mini marshmallows during the final 5 minutes of baking, watching closely.
- Refrigerator Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual servings in the microwave or warm covered in a 325°F oven. The toasted top will soften after refrigeration.
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