Hot Chocolate French Toast Bake

Ingredients

Make the Chocolate Maple Ganache. Place the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk gently until smooth. Transfer ½ cup of ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
Make the French toast. Preheat the oven to 300°F. Spray a 9x13 baking pan with non-stick spray. Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream, vanilla and almond extracts until combined. Arrange 6 slices of bread in the baking dish. Spread chilled ganache on each bread slice, then top with remaining 6 bread slices. Pour custard mixture over the bread. Place the baking dish in the oven and bake for 30 minutes or until bread is toasted. When baked, pour remaining warm ganache over the casserole. Serve with whipped cream.