Mocha French Toast Bake

I would not recommend layering too much because it took FOREVER to bake all the way through. Rather than layering in a square container, I would spread it out more in a larger rectangle container and sprinkle chocolate chips throughout so that it cooks more evenly :)

It was still raw following these directions even after cooking it for much longer than specified. Like the other person said, I’d recommend a wider pan so it can cook better. Also, it was suuuuper bitter. I get that mocha and coffee are bitter, but this was the bad kind of bitter. Use a sweeter chocolate or even milk chocolate.

For some reason it ended up tasting bitter. Maybe using a little less instant coffee would be better!

I’d recommend refrigerating the biscuit mixture for at least an hour before baking to give the biscuits time to absorb the liquid. I also used 1 tablespoon of espresso power in place of the instant coffee, mini-chocolate chips instead of the chocolate bars, and baked it in an 8x11” pan. Came out great!