Every word in this dish’s name is a synonym for deliciousness! I often serve this smash hit at gatherings at my home and pot lucks out. I have shared this recipe with many-and it has really taken on a life of its own. I LOVE sweets, I like to say I don’t have a sweet tooth, but SWEET TEETH!!! So naturally french toast isn't enough-give me chocolate with it!!
Using vanilla is always a treat, and making a french toast that isn’t ladened with butter and milk is always a plus! This dish could also be modified into a bread pudding recipe. But I think it is best served at brunch along side some savory sides!
I often make my own bread a day or two ahead of time and enjoy a truley substainable meal! It is GREAT for a make ahead recipe too, just add 10-15 minutes to the original bake time if coming out of the fridge overnight!
Cut baguette and toast slightly if not already hard. Mix the soy and nut beverages, 1/2 the coconut oil, eggs, sugar, inside of the vanilla pod, and spices. Place slices of bread in individual tall coconut oil coated ramekins or in one larger baking dish. Pour wet mixture over bread. Shave chocolate over bread mixture. At this point you can either refrigerate overnight (best for 1 dish option) or bake in a preheated oven at 350F for about 20-30 minutes.
While baking, cream remaining sugar with remaining coconut oil and add sliced almond.
Meanwhile once puffed up, remove from oven, spread almond mixture on top and bake for an additional 5-10 minutes. Let sit for 10 minutes before serving.
This is a lovely, light yet decadent treat your entire family will be sure to enjoy. It uses the freshest ingredients and local products when possible! I often make my own bread a day or two ahead of time and enjoy a truley substainable meal! It is GREAT for a make ahead recipe too, it really allows the spices to blend. Just add 10-15 minutes to the original bake time if coming out of the fridge overnight!