Hazelnut Chocolate French Toast

Monki Bistro's Hazelnut Chocolate French Toast, as seen on Big Food Bucket List.
Prep Time
Cook Time
1h 55 min

Calling all sweet tooths! This decadent French toast recipe features caramelized bananas, Frangelico liqueur, fluffy cream cheese and over the top divine homemade Hazelnut chocolate glaze. There are no words other than “simply divine.”

Courtesy of Monki Bistro in Calgary, Alberta.



Hazelnut Chocolate

cups hazelnuts
cup sugar, or to taste
cup cocoa powder
tbsp canola oil
tsp vanilla
tsp salt

Condensed Milk

cups full fat milk
cup white sugar

Challah Bread

tsp active dry or instant yeast
cup lukewarm water
cup white granulated sugar
- 4 ½ cups all-purpose flour
tsp salt
large eggs
large egg yolk (reserve the white for the egg wash)
cup neutral-flavoured vegetable oil


gram bananas
gram butter
cinnamon sticks
1 ½
lb(s) cream cheese
ounce Frangelico liqueur

Egg Wash and Assembly

whole eggs
tsp cinnamon
cup cream


Step 1

Preheat oven to 375°F. Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until fragrant. Put hot hazelnuts in a mason jar with the lid on and shake, the papery skins will fall off. Remove the nuts that are now skinless and put them in the blender, then re-shake the jar until the rest of the skins come off.

Step 2

Grind the hazelnuts for about 5 minutes and until they turn into a creamy hazelnut butter. Add the sugar, cocoa powder, canola oil, vanilla, and salt. Blend for 1 minute until all the ingredients are combined and smooth.

Step 3

Add milk and sugar into a small, heavy bottomed saucepan. Heat it on a low heat until the sugar has dissolved. Bring the mix to a simmer over medium low heat. Important, do not stir until the mix starts to simmer otherwise it can crack and crystalize.

Step 4

Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey colour, has reduced by half and thickened slightly. Skim the foam on the top with a spoon.

Step 5

When ready, remove from the heat and pour into a container to cool.

Step 6

Sprinkle the yeast over the water in a small bowl and add a pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin, frothy layer across the top.

Step 7

Combine dry ingredients and whisk 4 cups of the flour, sugar, and salt. Make a well in the center of the flour mixture and add the eggs, egg yolk, and oil. Whisk to form a slurry.

Step 8

For the dough preparation, pour the yeast mixture over the egg slurry. Beat until the dough is difficult to mix. Remove dough mixture from bowl and place on counter. Knead dough by hand for about 10 minutes. If it seems sticky, add a teaspoon (5 mL) of flour at a time until it feels tacky.

Step 9

The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

Step 10

To rise the dough, place batter in an oiled bowl, cover with plastic wrap. Set somewhere warm. Let dough rise until doubled in bulk, roughly 1 ½ to 2 hours.

Step 11

To make the ropes, separate dough into three equal pieces. Roll each piece of dough into 3 individual ropes, roughly 1 inch (3 cm) thick by 16 inches (40 cm) long. To braid the dough, gather 3 ropes and squeeze them together at the top. Braid the ropes together like braiding hair or yarn and squeeze the ends together when complete.

Step 12

Let the challah rise. Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a dusting of flour and drape it with a clean dishcloth.

Step 13

Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.

Step 14

About 20 minutes before baking, heat the oven to 350°F and brush the challah with reserved egg white mixed with 1 tablespoon (15 mL) of water. Slide the challah onto a baking sheet & place in oven. Bake for 30 to 35 minutes, rotating the pan halfway through cooking.

Step 15

The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

Step 16

Let the challah cool for 5 min before cutting.

Step 17

Cut bananas in half. Sauté bananas and butter in frying pan and let cool. Add cinnamon sticks.

Step 18

In a separate bowl, add cream cheese, then once cooled, add banana mixture.

Step 19

Add wet spice blend and Frangelico to banana mixture. Set aside.

Step 20

Mix all ingredients together.

Step 21

Cut 2 x 1-inch (3 cm) slices of the challah bread.

Step 22

Stuff challah bread with 3 tablespoons (45 mL) of reserved stuffing mix.

Step 23

Dip challah bread with stuffing in egg wash mix for 2 minutes.

Step 24

Place egg wash dipped challah bread on non-stick pan, grill and sear each side.

Step 25

Place pan seared challah bread, or now French toast, in the oven at 450ºF for 2 minutes.

Step 26

To plate, add French toast to mini skillet or dish.

Step 27

Top with 3 oz (85 grams) of reserved hazelnut chocolate.

Step 28

Top with 1 tablespoon (15 mL) reserved condensed milk, making angular lines. Enjoy!

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