Peppermint Mocha French Toast with Chocolate Drizzle
Prep time: 
Cook time: 
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Serves: 10 pieces
  • 1½ cups International Delight Peppermint creamer, divided
  • 3 eggs
  • 1 day-old loaf challah, cut into 1-inch slices (you want it to be a touch dry)
  • 6 tablespoons butter
  • ¾ cup heavy cream
  • ¾ cup dark chocolate chips
  • 1 Tlbs. powdered sugar
  • ½ cup crushed peppermints
  1. Preheat oven to 300 degrees. Place a cookie cooling rack on a rimmed baking sheet.
  2. Whisk 1¼ cups creamer and eggs together in a shallow dish. Working in batches, bread pieces for 5-6 seconds per side, but be sure to not overly soak the bread.
  3. Heat a large non-stick skillet to a medium heat. Add 1½ tablespoons butter to the skillet. Once it melts add 3 pieces of soaked bread, cook until golden brown on both sides, about 2-3 minutes per side. Transfer cooked pieces of french toast to cooling rack and pop in to the oven to keep warm while you make the rest of the french toast. Repeat process with remaining soaked bread.
  4. Heat ½ cup of cream in a small saucepan until it begins to simmer. Add chocolate chips and stir with a spoon or spatula until chocolate is completely melted. Add remaining creamer, stir until combined.
  5. Add cream to a small bowl. Use a whisk to vigorously beat the cream until soft peaks form, add powdered sugar. Whisk until combined.
  6. Drizzle chocolate sauce on french toast. Top with whipped cream. Garnish with crushed peppermint
*If you don't have day-old bread, just pop the challah in to a 325 degree oven for 5-10 minutes until it's slightly crispy and dry.
Recipe by Cooking for Keeps at