Baked Chocolate French Toast Recipe

Difficulty: Easy | Total Time: 50 minutes | Active Time: | Makes: 4-5 servings

I love making French Toast in the morning, but it’s no fun to make a stack and have them cool down before they get to the table. The solution? Bake it all at once. This is basically a bread pudding, lightened up for the breakfast table. Feel free to experiment with the chocolate —milk, semi-sweet, dark —you choose it!

  • 1 loaf crusty, whole-wheat bread, preferably stale
  • 1 cup liquid egg replacer like Egg Beaters
  • 1/2 cup brown sugar
  • 2 1/2 cups 1% milk
  • 1/2 cup cocoa powder (not Dutch-processed)
  • 2 oz chopped chocolate
  • 2 Tbsp orange marmalade
  1. Preheat the oven to 350 degrees F. Spray a square glass pan (8 × 8) with cooking oil.
  2. Chop the bread into 1 inch cubes. Put inside of the square glass pan.
  3. Combine the egg replacer and brown sugar in a medium bowl and whisk together until well combined.
  4. Heat the milk in a small saucepan on medium-low heat until bubbly on the sides, but make sure it does not burn or boil.
  5. Take the milk off the stove and add a tablespoon or two to the egg/sugar mixture to warm it up. Then slowly pour the egg/sugar mixture into the milk, whisking quickly. Add the cocoa, orange marmalade and chopped chocolate until everything is well combined and dissolved.
  6. Pour the chocolate/egg mixture over the bread, making sure all of the bread is well covered. Cover with aluminum foil.
  7. Bake the french toast for about 30 minutes and then uncover for 5-10 minutes. Serve while hot.

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