*Large Deep Casserole Pan, Buttered or Pam cooking spray and Parchment Paper for easy removal
Bread Mixture:
**1 Loaf (1 pound) Challah Bread, Cubed and set aside
In a large mixing bowl combine the following:
*8 large Eggs *1 cup Almond Milk *1 cup Heavy Whipping Cream *1/4 cup Real Maple Syrup, not table syrup *1 tablespoon Vanilla Extract *1 teaspoon Sea Salt *2 teaspoons Cinnamon *1 teaspoon Cardamom
Beat the above mixture in bowl, except for the bread, until combined.
Add cubed bread cubes into greased/sprayed parchment lined casserole pan, layered evenly. Pour over the egg mixture evenly over the cubed bread. Make sure to press all the bread cubes in the egg mixture. Cover with foil and bake.
Note: If using dried out bread cubes allow mixture to soften overnight in fridge before baking.
Bake in a preheated 350*F. oven for 45 to 60 minutes or until set. Remove foil last 10 minutes or until slightly toasty.
**Electric Griddle or Non-Stick Large Frying Pan, cook on medium-low heat
Ingredients:
*1 loaf Pre-cut Brioche/Bread or a Brioche Loaf cut into 1/2 inch slices
*4 large Eggs
*2 Egg Yolks
*1/4 cup Sugar
*1/4 Cocoa Powder, preferably Dutch-process cocoa powder, extra for topping (we used Jet Black Cocoa Powder)
*1 and 1/2 cups Milk
*1/2 cup cream
*2 teaspoons Vanilla Extract
*1/8 teaspoon Almond Extract
*pinch Sea Salt
*2-4 tablespoons Butter, as needed for griddle when grilling French toast
*2-4 tablespoons Extra Light Olive Oil, as needed for grilling French toast
*Nutella or Ganache recipe follows, for stuffing
*Hershey’s Dark Chocolate Syrup, topping
*Reddi Whip or Whipped Cream, recipe follows, used for topping
Instructions:
In a bowl using an electric hand mixer beat together the eggs. then add the milk, cream, vanilla, almond extract and salt. Whisk together and set aside.
Then mix together in a small bowl the cocoa powder and sugar, to remove any clumps from the cocoa powder. Gradually add cocoa sugar mixture to the egg mixture. Then Beat together until fully combined.
Then in a shallow bowl,like a large pie dish, add egg mixture and dip individually each slice of Brioche and then place on electric griddle or pan, on medium heat, spacing as needed. Cook for about 1 minute or until light brown and set, then flip and cook 1 minute or until lightly browned and set. Repeat until all egg mixture or bread is used up.
After first batch French toast is made. Place Brioche slices on a cooling rack on a half baking sheet to keep warm in the oven on 300*F. On the center rack of the oven, adding more French toast slices as they get done until all French toast is cooked.
Then remove two slices French toast from the oven at a time when ready to serve the French toast and add 1 to 2 tablespoons of the Nutella or ganache to one of the flat sides of the French toast slices and then top with another slice as of French toast, making a stuffed French toast sandwich. Serve stuffed French toast on a plate, drizzle with chocolate syrup and whipped topping. Sprinkle with cocoa powder as desired.
Chocolate/Nutella Stuffing
*1 to 2 tablespoons Chilled Nutella or Chilled Chocolate Ganache per stuffed French toast
Ganache
*6 ounces good Semi-Sweet Chocolate, Chopped
*6 ounces Heavy Cream
Heat cream in a double boiler on medium-low heat on the stove or sauce pan until hot, but not never boiling, watching carefully. Remove from heat and add the Chocolate pieces, let sit for a couple of minutes and then stir mixture until chocolate is completely melted. Stir until mixture becomes glossy and refrigerate until chocolate is set about 30 minutes to an hour. This makes a chilled ganache. Then Scoop into French toast “sandwiches”
Whipped Topping or Reddi Whip
*1 cup Very Cold Heavy Whipping Cream
*2 teaspoons Sugar
*1 teaspoon Vanilla Extract
Using a electric hand mixer on medium-high, beat together in a chilled bowl the cream, sugar and vanilla. Keep covered and chilled in the refrigerator until ready to top the French toast.
