PALEO CHOCOLATE-STUFFED FRENCH TOAST

Posted by CraftFoxes Staff on May 23, 2014

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Surprise someone special one morning with this healthy yet decadent french toast recipe. It calls for cornbread, but if your gluten-free diet doesn't allow for that kind of thing, stop by Ginger Lemon Girl for a gluten-free, vegan version. For more gluten-free recipes, poke around CraftFoxes. You'll find gluten-free recipes for lemon cupcakes, doughnuts, and birthday cakes.

Ingredients: 1 pan of Mock Cornbread (see above) 1/4 teaspoon liquid vanilla stevia 2 ounces store-bought dark chocolate, cut into 1" squares 6 eggs 1 cup canned full-fat coconut milk 1/8 teaspoon sea salt Coconut oil for frying

Step 1

Preheat the oven to 300°F.

Make the cornbread, and when it's cool from the oven, trim the crust from the sides and bottom.

Step 2

Cut the bread into 4 squares. Then cut each square on the diagonal so that you have 8 triangles that are about 1 & 1/4" thick.

Step 3

Line a baking sheet with unbleached parchment paper, and bake the cut bread for 15 minutes.

Step 4

Flip the bread pieces over, and bake them for another 15 minutes. (Baking dries the bread so that it will absorb the egg mixture.)

Step 5

When the bread is done, remove it from the oven to cool, and turn off the oven.

Step 6

When the bread is cool, use a serrated knife to make an incision in the longest side of each triangle. Move the knife from left to right inside the incision to create a pocket for the chocolate.

Step 7

Stuff 2 squares of dark chocolate into each pocket. Repeat until all the bread has been stuffed.

Step 8

In a 9x 13 or 3-quart baking dish, thoroughly combine the eggs, coconut milk, and salt with a fork.

Step 9

Place the stuffed bread in the egg mixture, and soak each side for a few minutes.

Step 10

Preheat a 12" heavy-bottomed skillet over about medium heat. Fry the stuffed French toast in coconut oil until nicely browned on each side.

Step 11