In a small sauce pan, heat coconut cream until hot, but don't boil. Off the heat, add chocolate, maple syrup and whisk until smooth and chocolate has melted. Set aside.
For Coconut Whipped Cream:
In a large bowl beat together coconut cream, sugar and cinnamon until soft peaks form. Cover and refrigerate.
For Stuffed Hot Chocolate French Toast:
In a large bowl, whisk together eggs, cocoa powder, sugar, vanilla, coconut cream and milk.
Spread ¾ of all chocolate ganache on 3 slices of bread. Top with the remaining 3 slices.
Dip each sandwich into the custard and let each side soak for about 1 minute.
Heat a few tablespoons of coconut oil in a large skillet and over medium heat. Place 2 soaked sandwiches in the skillet and cook for 3-4 minutes on each side. Transfer sandwiches to a baking dish and put in a slightly warm oven while you finish the rest of the sandwiches. Cook the remaining sandwiches.
Slice each toast diagonally. Place 2 halves of French toast on a plate. Drizzle with the remaining ¼ of chocolate ganache (if it's too cold, microwave it for 5-10 seconds) and top with a scoop of coconut whipped cream.
Serve immediately with a cup of tea or coffee.
Recipe adapted from Bobby Flay's "Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache"