Ingredients:

  • 3 large eggs
  • 240ml unsweetened almond milk
  • 15ml pure maple syrup
  • 5ml pure vanilla extract
  • 2g ground cinnamon
  • 1g sea salt
  • 8 slices thick-cut sourdough bread
  • 100g 70% dark chocolate, finely chopped
  • 15g grass-fed butter

Instructions:

  1. Using a small serrated knife, cut a 2-inch wide slit into the top crust of each bread slice to create a pocket, ensuring you do not cut all the way through the sides.
  2. Carefully stuff the pockets of each slice with the finely chopped 70% dark chocolate.
  3. In a shallow wide bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, cinnamon, and sea salt until fully combined.
  4. Place two stuffed slices into the custard. Let them sit for 30 seconds per side until the liquid has penetrated the outer layers.
  5. Heat 7.5g of the grass fed butter in a non-stick skillet or cast-iron griddle over medium heat.
  6. Place the soaked slices into the hot butter. Cook for 3 to 4 minutes until the bottom is deep golden and fragrant.
  7. Use a wide spatula to flip the toast. Add the remaining butter to the pan if it looks dry.
  8. Cook for another 3 minutes. The chocolate inside will soften as the bread heats through.
  9. Press the center of the toast; it should feel slightly firm but give way to the soft chocolate inside.
  10. Let the toast sit for 1 minute before slicing. This allows the chocolate to set just enough so it doesn't spray out when you cut into it.