A festive holiday treat for the whole family will love. This rich and chocolaty Peppermint Mocha Stuffed French Toast is a once a year family favorite.
We all know when the Pumpkin Spiced Latte is released fall is officially in full swing. The same goes for Peppermint Mocha and the Holiday Season.
Anyone that knows me I am more of a savory girl. I would rather have a bag of potato chips over a chocolate bar any day.
However, when the Holiday season hits my taste buds change and all I want is cookies, chocolate, and any sweet treat I can get my hands on and of course a peppermint mocha or two.
That is what inspired this delicious Peppermint Mocha Stuffed French Toast. It is loaded with the sweet flavors of the season. It is rich, succulent, and loaded with chocolate literally.
This dish is so rich that we only make it once a year which is why it is such a sweet treat. It is more of a dessert than breakfast but it’s the holidays so why not indulge a bit.
How to Make Peppermint Mocha Stuffed French Toast
The thing that makes this dish is the peppermint chocolate ganache. A melted mixture of milk chocolate, dark chocolate, coffee, cream, and a few chunks of candy canes that I slowly melt altogether in a double boiler. This will be transformed into the fillings and will also be drizzled on the top.
Once the ganache is made you need to make it a little thicker, so it stays in the bread instead of running out of the bread absorbing it. To do this is simple. Just add some cream cheese and powdered sugar.
I found it best to cut French bread into 1-inch thick slices then cutting a slight about 1 inch wide as deep as I can go without breaking through the other side. This way the filling stays put instead of running out while it is being cooked.
Carefully spoon 1-1 ½ tablespoons chocolate into every slice.
For the egg wash mixture because let’s face it that is what makes French toast stand out. Whisk together some eggs, half and half, dark rum, brown sugar and a pinch of sugar.
The key to getting the egg mixture to soak all the way through is patients. I like to use a large rectangular cake pan pour half my egg mixture in the pan. Once all bread is stuffed with the chocolate lay them down in the pan as many as you can get. Then pour the remaining egg mixture on the top. Then carefully rotate the bread and allow it to soak until most of the egg mixture is absorbed by the bread.
Note I usually have an extra slice or two of sliced stuffed bread. Just place in a resealable bag and later in the week make up a special treat for you or use it as a reward if your kids have an amazing day!
When the bread is ready to melt butter into cast iron skillet. Carefully place 3-4 slices of bread into the pan. Be very careful when you pick up the slices now that they are soggy, they can rip very easily. Fry each side 3-5 minutes over medium-medium-low heat until each side is golden brown.
Stack the Peppermint Mocha Stuffed French Toast and drizzle it with the reserved chocolate, dust with powdered sugar, add some whipped cream, sprinkle with some smashed candy cane, and top with a cherry and enjoy!
You will have some left-over Peppermint Mocha chocolate which is fine. Place in a reusable container and place it in the fridge. When you are ready you can use it to decorate cookies, top a cake, or my favorite mix into some warm milk and make special hot cocoa!
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Peppermint Mocha Stuffed French Toast
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 2 oz coffee
- 2 inch long candy cane chunks
- 2 tbsp confectioners sugar
- 2 tbsp cream cheese
- 1 loaf french bread
- 6 large eggs
- 1 cup half and half (you can substitute milk or almond milk)
- 1/2 tbsp salt
- 1 oz dark rum (optional)
- 2 tbsp unsalted butter
- 2 candy canes
- whipped topping
- confectioners sugar
- In a double boiler melt milk chocolate, dark chocolate, coffee, cream, and chunks of candy canes. Stir every few minutes to melt until it is smooth and no chunks remain.
- Take 1/2 cup of the melted chocolate and peppermint mixture and whisk it together with cream cheese and confectioners sugar until smooth. Allow the mixture to cool for 5 minutes.
- Meanwhile, take your 1 inch thick sliced french bread and make 1 inch wide pockets in the bread as deep as you can go without breaking through the other end.
- Whisk together the eggs, half and half, salt, and rum until the yolks and the egg white are completely broken apart and a frothy bubbly foam appears on the top of the egg mixture.
- Once the chocolate mixture is slightly cooled spoon 1-1 1/2 tablespoon of chocolate into each bread pocket.
- Pour 1/2 the egg mixture into the bottom of a deep rectangular cake dish lay stuffed bread slices in cake dish with egg mixture. Pour the remaining egg mixture over the bread slices. Then carefully rotate the bread and allow the bread to absorb the majority of the egg mixture. This takes about 5 minutes.
- Melt 1 tablespoon butter in a cast-iron skillet over medium to medium-low. Carefully place 3-4 stuffed egg soaked slices into the skillet and allow to cook 3-5 minutes each side until they are golden brown. Repeat until all slices are cooked.
- When ready to serve, drizzle the top with the peppermint chocolate mixture, dust with confectioners sugar, top with whip cream and a cherry, and sprinkle with peppermint crumbles serve and enjoy!