Paleo Chocolate-Stuffed French Toast

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Surprise someone special one morning with this healthy yet decadent french toast recipe. It calls for cornbread, but if your gluten-free diet doesn't allow for that kind of thing, stop by Ginger Lemon Girl for a gluten-free, vegan version. For more gluten-free recipes, poke around CraftFoxes. You'll find gluten-free recipes for lemon cupcakes, doughnuts, and birthday cakes.
1 pan of Mock Cornbread (see above)
1/4 teaspoon liquid vanilla stevia
2 ounces store-bought dark chocolate, cut into 1" squares
6 eggs
1 cup canned full-fat coconut milk
1/8 teaspoon sea salt
Coconut oil for frying

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 "The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert" by Kelly V. Brozyna (Victory Belt Publishing).

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