Is there anything better on a chilly fall day than a warm breakfast and a mug of delicious hot cocoa? In my mind, that has to be the perfect fall meal! I can still remember the joy of waking up each autumn Saturday, running up to the kitchen and seeing a warm plate of French Toast sitting next to a steamy mug of my favorite Hot Cocoa.

Now, imagine if you could have all the deliciousness you love in French Toast combined with the sweet taste of your favorite Hot Cocoa? No, we’re not talking about pouring a warm glass of cocoa on top of your breakfast! We’re talking about something much better…much tastier! We’re talking about Hot Chocolate French Toast!

Today we used the amazing Bread Making Formula given to us by Chef Brad, with just a few additions to give us the Hot Chocolate loaf. For the ingredients we used our highly popular Mexican Hot Cocoa mix, but you can use any of our delicious Honeyville Hot Cocoa mixes for this recipe. It’s all about finding that perfect combination of flavor that your family will love. Grab the BOSCH Electric Mixer and let’s get started!
Ingredients (Bread):
2/3 cups packed Brown Sugar
3 cups Hot Water
1/4 cup Agave Nectar
1/4 cup Olive Oil
3 Eggs
1/4 cup Butter, melted
Yields: 3 loafs
4 Eggs
In your Bosch Mixer, combine all your bread ingredients.

Make sure to do it in the following order: water, oil, agave, eggs, brown sugar, milled hard red wheat, dough conditioner, and yeast. 
Start the mixer, and once ingredients are mixed completely, add alta artisan flour 1 cup at a time, until dough begins to clean from the sides. This should be between 6-7 cups of flour. Once flour begins to clean, knead in the machine for 5 minutes.

Remove dough from machine and place it on a lightly oiled surface.
Preheat oven to 400 degrees.

Divide dough into three 2 pound dough balls. Spread out each ball of dough into a flat rectangle.

Brush with melted butter.

Lightly sprinkle the bread with the hot cocoa mix.

Roll up like a jelly roll.

Tuck in and pinch the sides, form into a loaf, and place in a greased 9×5 bread pan.

Repeat for each loaf.

Let bread rise for 30 minutes, or until loafs are double in size.
Place in a pre-heated, 400 degree oven, then knock down to 350 degrees, and bake for 35-40 minutes.

When bread is done baking, remove and let cool for about an hour on a wire rack.

Once bread is cool, take a loaf and slice up. If you like thicker slices of french toast, like me, cut your bread slices nice and thick.

Add 4 eggs in a large mixing bowl.

Drop in 1 Tbsp of hot cocoa mix and whisk together.

Dip your slices of bread into the batter wash, coating each side thoroughly with wash.

Place on a heated surface and bake each side evenly.

Remove, drizzle with butter and syrup, and serve.

This is by far the best french toast I’ve ever had! The bread is super light, fluffy, and moist, and packed with tons of flavor. With each bite, you get the perfect blend of bread and cocoa taste that warms your soul and satisfies your palate! This is the perfect fall breakfast, lunch, dinner, and late night snack!
You saw what we used, now tell us, which hot cocoa recipe would you use in this recipe?