Dark Chocolate Cherry French Toast Bake is the perfect brunch bake for cherry season! It’s loaded with fresh cherries and melted dark chocolate, and it’s super easy to make. Whip this one up to serve for breakfast, brunch or even dessert!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6-8 servings 1x
12 slices of bread, thinly sliced and stale (see note)
8 large eggs
1 cup unsweetened almond milk (or milk of your choice)
1 tbsp unsweetened cocoa
1 tsp ground cinnamon
2 cups fresh cherries, pitted and chopped
1/2 cup dark chocolate chips
1 tbsp coconut oil, virgin and cold-pressed
Chocolate coconut cream
Pre-heat oven to 350 degrees and grease an oval baking dish (I used a 8″ x 10″ dish).
In a medium-sized bowl, use a whisk or handheld blender to mix together eggs, almond milk, cocoa and cinnamon.
Dip each piece of bread into the egg mixture, coating on each side, and place in the prepared baking dish. Ensure each piece is layered into the dish upright and horizontal. Depending on the shape of your dish, you may wish to curve the pieces of bread on the ends and overlap them in the middle. Pour the remaining egg mixture over the bread that’s arranged in the dish.
Sprinkle the cherries on top of the bread, tucking some in between slices to ensure they are baked in throughout the french toast.
Bake for 40-45 minutes, or until the french toast bake is firm and the top is browned. Remove from oven.
Add the chocolate and coconut oil to a microwave safe bowl and microwave for two 30 second intervals, or until chocolate chips are melted. Be sure to stir in between intervals.
Drizzle half of the chocolate over the french toast bake, reserving the remainder to drizzle on individual servings.
Scoop onto plates and serve with desired toppings.
Store any leftovers in the fridge and enjoy within 2-3 days.
I used President’s Choice Protein Bread in this recipe but you could also use sourdough, Italian or French bread, whatever you prefer. You just want to make sure the shape of the bread conforms to the shape of the baking dish you’re using. I used an oval dish, so an oval loaf of bread worked well.
Thin slices of bread also work better for shaping around the baking dish. And make sure the bread is stale. If it’s too fresh, the french toast may turn out mushy.