baked hot chocolate french toast with pumpkin whipped cream

Grab your tissues, I’ve got me a sob story about this French toast.

As I’m sure I’ve explained before, when I create treats for FMG I give most of what J and I don’t consume to others. Most of them go to J’s run club, who devours them eagerly (so grateful for that), but this time I took my craft to another outlet, thinking a nice morning brunch would warm some hearts hardened by tough mornings.

Guess what happened? The following morning, I had to throw all of it out.

Despite my directions saying otherwise, the whole tray of toast, including the container of whip, was abandoned overnight. I waltzed in to the area, dismayed, and scooped all of what remained (which was all of it, mind you) into the trash. The negligence actually really upset me. I don’t need a big overblown thank you for something I do on my own accord, but my goodness, at least some respect is warranted when someone goes a touch out of their way to lend an act of kindness. When I make something tasty, I love sharing it. Last time I try that with the crowd in question.

Kids, if you take anything from this tirade, just realize that a nice thank you and a bit of awareness goes a long way to others. At least try to feign some gratitude.

Toast Slumber

I promise you, lack of quality did not contribute to the toast abandonment. This batch of ultra simple, fudgy, extra sweet Baked Hot Chocolate French Toast is certainly your best breakfast companion for Thanksgiving or really any of the upcoming holidays. Hot cocoa is my morning obsession currently, after weightlifting and before breakfast, so translating that adoration into a batch of French toast just seemed wise and logical. Something the saints would do.

This French toast is easy to assemble the day prior to munching – in fact, I recommend such a practice to really infuse the custard into the fluffy brioche slices. If you need it that morning, an hour of chilling time will do. Still tastes great.

To start, grab a large bowl and whisk together half a dozen eggs (yes, you need that many!), whole milk, and heavy cream. Whip until the eggs are nice and bubbly. Then, carefully whisk in cocoa powder, brown sugar, and vanilla. Be patient and measured when dealing with cocoa powder in cold milk, as it takes a bit longer to incorporate smoothly. After a few minutes, you’ll have a lovely chocolate milk on your hands. Except there’s eggs so please don’t drink it. God.

One at a time, take a thick slice of brioche or challah bread and dip it into the chocolate egg milk. Coat thoroughly and set in a greased baking dish. Repeat with all remaining slices, then pour the rest of the chocolate egg milk over the breads. Cover with foil and refrigerate at least an hour, but up to overnight.

Bomb Diggity, I’m ‘Bout to Bake It Up

Preheat the oven to 350 degrees and get ready to work that French toast.

Take off the cover you put over the casserole dish and set the tray in the oven for 45-50 minutes. Check the toast after 30 minutes to ensure the tips aren’t darkening too fast (which might be hard to tell with the chocolate-based custard, but black and and brown do look different). If they are, simply tent loosely with foil and continue baking.

A good way to tell if the French toast is done is to see if any pools of liquid hang out at the bottom of the dish. When that is not the case, you’re good to take it out!

Pumpkin Season Isn’t Dead

Until I say it is. And I haven’t said it is yet, have I? Especially if you haven’t baked a Chai Bourbon Pumpkin Pie yet.

You can certainly make a plain or salted maple whipped cream for this brunch centerpiece, but really, the pumpkin adds a touch of seasonal festivity and the spice is just so nice with a deeply chocolate dish. The color contrast is a swell little touch, too.

With your stand or hand mixer, beat heavy cream, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, clove, and vanilla extract until firm peaks form. Firm means the tips stay intact when you lift the beaters.

Blob a big spoonful of whip over each serving of toast, a sprinkle of chocolate chips, some powdered sugar, a drizzle of maple syrup, and a partridge in a pair tree. Basically, just adorn it with as many or as few toppings as you wish. It’s Thanksgiving time, so why not go insane?

Actually, don’t go legitimately insane. Just with toast toppings.

I honestly have to laugh at myself a bit because the pictured serving of French toast sort of looks like some convoluted iteration of Yoshi. Am I wrong? I obviously prefer very picturesque food styling but I’m a fan of candid scenes that bring about a little bit of humor and imagination. In other words, when your French toast looks like a Mario character. Dead.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!