1cuphalf and half(you can substitute milk or almond milk)
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!