Serves a Crowd

Mexican Chocolate Baked French Toast

May 17, 2010
2 Ratings
  • Serves 6
Author Notes

I tired to catpure the flavors of Mexican hot chocolate and spiced coffee that I enjoy when traveling in Mexico. I incorporate chocolate, coffee, vanilla, cinnamon and organe into a rich custrady Frehnc toast. —JoanG

What You'll Need
  • Preparing the baked French Toast
  • 6 slices good, crusty bread, cut in halves
  • 2 discs of Mexican chocolate, used to make hot chocoalte, such as the Ibarra or Abuelita brnads
  • 1/2 cup strong coffee
  • 3 tablespoons dark brown sugar
  • 3 tablespoons raw cane sugar
  • 1 teaspoon Vanilla
  • t teaspoons ground cinnamon
  • 1 pinch sea salt
  • 1 tablespoon grated orange rind
  • 3 eggs, lightly beaten
  • 1/2 cup heavy cream
  • Toppings
  • 1/2 cup slivered almonds
  • 2 tablespoons rawa cane sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup Mexican sour cream (crema) or regular sour cream
  • 1/4 cup Maple syrup
  1. In a small pot over low heat, melt the chocolate discs in the coffee. Stir until mlted. Sitr in the butter, and sugars and mix well.Remove from heat. Mix in vanilla, cinnamon, salt, and orange rind. . Let cool for about 15 minutes.
  2. Add the cream and eggs and mix until well combined. Grease the baking dish and line it with the bread slices. Overlapping and making sure the crust is pointed up
  3. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
  4. Preheat the oven to 375 degrees F. Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
  5. While the French toast bakes, heat the almonds, cinnamon, and sugar together in a small nonstick skillet over medium heat until the sugar melts into the almonds, turning them a gold brown. Remove from heat and cool on a plate until ready to serve.
  6. Whisk the maple syrup into the crema or sour cream. Serve slices of the warm French toast with a topping of the maple cream and a sprinkle of candied almonds

See what other Food52ers are saying.

  • luvcookbooks
  • JoanG
  • mrslarkin
  • testkitchenette
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.

12 Reviews

yiase December 24, 2014
It calls for butter when mixing the chocolate, but doesn't state how much.
luvcookbooks October 12, 2010
Saw this while perusing yr profile, saved it immediately!!
JoanG October 12, 2010
Thanks so much! I H op you like it.
JoanG May 18, 2010
Thanks eveyrone! If you don't have the Mexican chocoalte, you could use 6 oz. of dark choclate (semisweet or bittersweet should work). Let me know if you try this. My husband had it for dinner last night and breakfast today. Today he used plann maple syrup whih was also good.
clintonhillbilly May 18, 2010
Yum! this sounds delicious
JoanG May 18, 2010
Thanks! It is!
friendlyoaks May 18, 2010
I will have to try this one!
JoanG May 18, 2010
Good! Tell me how ou like it!
mrslarkin May 18, 2010
Oh! A mocha custard! Sounds so yummy!
JoanG May 18, 2010
Yes, chocolate and coffee go so well together!
testkitchenette May 18, 2010
This sounds delicious!
JoanG May 18, 2010
Thanks, it really is!