Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream and Chocolate-Maple Ganache

INGREDIENTS

Egg yolks, large

Eggs, large

2 tbsp

Maple syrup

1/8 tsp

Almond extract, pure

6 oz

Chocolate, semisweet

1/4 tsp

Cinnamon

1/2 tsp

Cinnamon, ground

1/4 cup

Cocoa powder, best-quality Dutch-process

14 tsp

Sugar

2 tsp

Vanilla extract, pure

4 tbsp

Canola oil

Eight 1/2-inch slices Challah or brioche, day-old

4 tbsp

Butter, unsalted

6 oz

Heavy cream

1 1/2 cups

Heavy cream

1 1/2 cups

Milk

1/2 cup

Chilled ganache, from above