In a medium bowl add the cream cheese, melted chocolate, granulated sugar and salt. Using a hand mixer, mix until well combined. Add the 3 tablespoons chocolate stout, mix until well combined and creamy.

Slice the bread into 4 inch slices (about 6 total).

Using a sharp knife, make a slit in the center of the bread slices, forming a pocket for the filling.

In a medium bowl add the eggs, cream, ½ cup chocolate stout, vanilla, and sugar, whisk until well combined.

Add the graham cracker crumbs to a shallow bowl or a plate.

Melt the butter in a large skillet over medium high heat.

One at a time spoon the filling into the bread slices. Dip in the egg mixture, making sure to coat well. Allow the liquid to drain off the bread, then place on the graham cracker crumbs, turning over to coat the other side as well.

Place the French toast in the hot pan, cook on each side until golden brown, about 4 minutes per side.

Serve warm.