Step 1
Preheat the oven to 300°F. Make the cornbread, and when it's cool from the oven, trim the crust from the sides and bottom.
Step 2
Cut the bread into 4 squares. Then cut each square on the diagonal so that you have 8 triangles that are about 1 & 1/4" thick.
Step 3
Line a baking sheet with unbleached parchment paper, and bake the cut bread for 15 minutes.
Step 4
Flip the bread pieces over, and bake them for another 15 minutes. (Baking dries the bread so that it will absorb the egg mixture.)
Step 5
When the bread is done, remove it from the oven to cool, and turn off the oven.
Step 6
When the bread is cool, use a serrated knife to make an incision in the longest side of each triangle. Move the knife from left to right inside the incision to create a pocket for the chocolate.
Step 7
Stuff 2 squares of dark chocolate into each pocket. Repeat until all the bread has been stuffed.
Step 8
In a 9" x 13" or 3-quart baking dish, thoroughly combine the eggs, coconut milk, and salt with a fork.
Step 9
Place the stuffed bread in the egg mixture, and soak each side for a few minutes.
Step 10
Preheat a 12" heavy-bottomed skillet over about medium heat. Fry the stuffed French toast in coconut oil until nicely browned on each side.
Step 11
This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/193660812X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=193660812X&linkCode=as2&tag=craftfocom-20&linkId=XWUCLFK2T3WSETSG">"The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert"</a> by Kelly V. Brozyna (Victory Belt Publishing).