Slice the egg bread into four 2-3 inch-thick slices. Slice a slit into the side of each piece of bread, making pockets.

Fill the pockets with mini marshmallows and chocolate squares. Make sure to not over-stuff the pockets and tear the bread.

Pour the hot chocolate and 3 eggs into a shallow dish and whisk together. Place the bread into the dish and soak on each side for 5 minutes.

Melt some butter in a frying pan over medium heat. Fry the bread on each side for about 3-4 minutes. The mixture is quite sugary, so make sure to check to see if the sugar is caramelizing too quickly or burning. Then turn off the heat, cover the pan with a lid, and allow the French toast to steam in the residual heat for 5 minutes.

To serve, top with some melted chocolate, freshly whipped cream and grated chocolate and enjoy!