Best Ever {Gluten Free} Chocolate French Toast

I don’t say this casually. This truly is the best french toast.

It’s so delicious that I’m about to make it again...and we just got done eating it.

This recipe is part of my breakfast section of the blog, but I have to be honest...it’s more dessert material. After taking his first bite my husband’s first words were, “Wow! This is straight up dessert”.

So, there you have it. Dessert...or breakfast...I’ll let you decide how you enjoy it.

I’m trying to justify another reason to make this as soon as possible. Maybe for a really special occasion like Valentine’s Day.

Yep, it’s settled. This will be Valentine’s Day breakfast in our home! And I know your kiddos or husband or special someone wouldn’t complain.

I guarantee that no one will complain when you serve the most delicious warm French Toast covered in fried banana slices and raspberries. But the best part of this french toast is, wait for it...the chocolate, of course! That shouldn’t be a surprise since I’m slightly obsessed with allll things chocolate. All these ingredients combined create pure perfection.

I’ve partnered with Canyon Bakehouse to bring you this chocolate french toast because I absolutely love their gluten-free bread. Let’s just say I’ve tried my fair share of gluten-free bread and Canyon Bakehouse bread tastes just like regular bread. {Side note: Their Rosemary & Thyme Focaccia bread is out-of-this-world-amazing. You must get your hands on it asap!}

For this french toast recipe, I used the Canyon Bakehouse 7-Grain sandwich bread.

This is an easy and no fuss recipe which I’m all about. Make it for a special occasion breakfast or as a fun dessert to wow your friends. Either way, this Chocolate French Toast is going to impress.

Ingredients:

8 slices of Canyon Bakehouse 7-Grain bread

1 cup unsweetened almond milk

1 tbsp vanilla extract

3 eggs

1 tbsp coconut sugar

½ cup fresh raspberries

1 banana {sliced}

2 tbsp coconut oil {or butter}

¼ cup mini chocolate chips {plus a few more for topping}

Optional: Pure maple syrup

Directions:

1. In a bowl, whisk together the almond milk, vanilla, eggs, and coconut sugar.

2. Pour mixture into a 9 x 13 baking dish and lay bread in the mixture.

3. Cover the pan and place in fridge for 10 minutes.

4. While the bread is soaking, add 1 tbsp coconut oil to skillet. Once melted, add banana slices to the pan. Flip slices after a few minutes until a little brown and crisp on each side.

5. Once the 10 minutes is up, flip the bread so the other side is in the egg mixture. Place back in fridge and wait 10 minutes.

6. When ready to cook the french toast, add 1 tbsp to skillet. Once the skillet is hot, place french toast in the skillet, add some mini chocolate chips on top and when you flip add more to the other side. Chocolate chips will melt and you can spread the chocolate.

7. Cook each side for 3-4 minutes or until golden and crisp.

8. Serve immediately with fried banana slices, raspberries, chocolate chips and pure maple syrup.

This post was created in partnership with Canyon Bakehouse. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Life Well Lived going!

Make sure to follow me on Facebook, and Instagram. If you make this recipe tag #lifewelllived so I can see what you have made or how YOU are living a life well lived.