Challah French Toast Stuffed With Dark Chocolate Sp

Name: Challah French Toast Stuffed With Dark Chocolate Spread And Caramelized Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup non-dairy, non-hydrogenated, unsalted margarine; 1/3 cup dark brown sugar; 1/3 cup maple syrup; 2 teaspoons vanilla bean paste; 1/4 teaspoon plus 1/2 teaspoon ground cinnamon; 1/8 teaspoon plus 1/4 teaspoon ground cardamom; 6 eggs; 3 tablespoons water; 1 teaspoon vanilla extract; 3/4 teaspoon kosher salt; 1/4 teaspoon ground white pepper; 3/4 cup kosher, dairy free dark chocolate spread (recommend Hashahar H'Aole L'Mehadrin Special Cocoa Spread); 1 large challah cut into 6 thick slices (save both very small ends for another purpose); 1 tablespoon canola oil or any nut oil, if no nut allergies; 3 bananas, peeled and cut lengthwise, then cut in half widthwise; 1/4 cup dark chocolate shavings, optional garnish

Servings: persons

1/3 cup non-dairy, non-hydrogenated, unsalted margarine
1/3 cup dark brown sugar
1/3 cup maple syrup
2 teaspoons vanilla bean paste
1/4 teaspoon plus 1/2 teaspoon ground cinnamon
1/8 teaspoon plus 1/4 teaspoon ground cardamom
6 eggs
3 tablespoons water
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
3/4 cup kosher, dairy free dark chocolate spread (recommend Hashahar H'Aole L'Mehadrin Special Cocoa Spread)
1 large challah cut into 6 thick slices (save both very small ends for another purpose)
1 tablespoon canola oil or any nut oil, if no nut allergies
3 bananas, peeled and cut lengthwise, then cut in half widthwise
1/4 cup dark chocolate shavings, optional garnish

1
Make the syrup: Add the margarine to a hot saucepan over medium heat. Stir in the brown sugar, maple syrup, 1 teaspoon vanilla paste, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom. Cook until medium brown while you make the challah. Remove from the heat if it becomes too dark.
2
In a large mixing bowl with as flat a bottom as possible, add the eggs, water, vanilla extract, salt, and white pepper; mix thoroughly.
3
Make the chocolate filling: In a small mixing bowl, mix the chocolate spread, 1 teaspoon vanilla paste, 1/2 teaspoon cinnamon, and 1/4 teaspoon cardamom. Set aside.
4
Make the French toast: Place the challah slices on a cutting board, flat side down. Using a sharp small knife, cut a slice in the challah's crusty top, and around the sides, without piercing the other side or cutting through the bottom crust at all. Gently open the bread, butterfly style, making sure it does not break. Take 11/2 to 2 teaspoons of dark chocolate mixture and spread generously across one side of the bread, coating it almost to the edge. (Make sure it does not go right to the edge, or over, because it will burn). Fold the two sides back together, so it looks like a sandwich with one connected edge. Place each slice of challah in the egg mixture, one at a time, allowing each side to soak for 2 to 3 minutes until the bread is soft and liquid soaks through to the center. (Use a spatula to pick up the bread, not a fork, so it stays together well).
5
Heat the oil in a large skillet over high heat until shimmering. Add the soaked challah to the pan, no more than two slices at a time. Cook until light brown on both sides, flipping once. Transfer to a tray and cover with foil to keep warm. (Or keep warm in a 300u00b0F oven for up to 10 minutes). Repeat with remaining slices.
6
Heat the sauce on high and add the bananas slices, flat side down. Cook until fully heated through, then flip and cook until hot. Dust with the chocolate shavings, if using. Serve immediately on top of the warm French toast.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup non-dairy, non-hydrogenated, unsalted margarine, 1/3 cup dark brown sugar, 1/3 cup maple syrup, 2 teaspoons vanilla bean paste, and more.

Yes, Challah French Toast Stuffed With Dark Chocolate Spread And Caramelized Bananas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Challah French Toast Stuffed With Dark Chocolate Spread And Caramelized Bananas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions