Hot Chocolate French Toast

This Hot Chocolate French Toast is made with thick slices of brioche soaked overnight in a rich chocolate custard, then baked until soft and creamy inside with a lightly toasted top. Finished with homemade chocolate sauce, mini chocolate chips, and marshmallow bits, it tastes like a decadent combination of hot cocoa and chocolate bread pudding.

Prep Time25

Cook Time1 30

Resting Time, divided3 15

Total Time5 10

Servings:

Calories: 857kcal

Author: Karin and Ken

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.

Nutrition