Chocolate-stuffed French toast



25 min


41 min


14 Pieces

* PLUS Refrigeration Time: 60 minutes
Chocolate-stuffed French toast

Chocolate-stuffed French toast.
Photo, Yvonne Duivenvoorden.


  • 1 large baguette
  • 2 52 g caramel-filled chocolate bars , broken into squares
  • 3 eggs
  • 1 cup milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla
  • 3/4 tsp cinnamon , or ground cardamom
  • 1/2 tsp salt
  • 3 tbsp unsalted butter , melted


  • Slice baguette into 11/2-in (3.5-cm) thick rounds. Using a serrated knife, cut through the middle of bottom crusty side of each round to make a slit large enough to hold a square of chocolate. Widen slits and tuck a piece of chocolate into each. Place in a 9×13-in. (3-L) baking dish, bunching bread close together to fit. In a bowl, whisk eggs with milk, sugar, vanilla, cinnamon and salt. Pour over bread. Turn bread over to fully soak up egg mixture. Cover and refrigerate at least 1 hour or overnight.
  • Preheat oven to 450F (230C). Generously brush a large wide baking sheet with some melted butter. Space soaked bread on baking sheet so pieces aren’t touching. Bake in centre of oven for 8 min. Remove from oven, brush tops of bread with remaining melted butter, then turn slices over. Continue to bake until crusty and deep golden, 8 to 10 more min. Place toasts on plates. Drizzle with chocolate sauce, sprinkle with peel and icing sugar.

Nutrition (per serving)

  • Calories
  • 159,
  • Protein
  • 4 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 279 mg.

Each piece crisps and browns so well in the oven you’d think it was done in a frying pan.

Cooking Tip:

Use up your day old bread for this recipe, the results are even better than using fresh!