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Chocolate French Toast

This dish involves soaking slices of bread in a mixture of beaten eggs, milk, and cocoa powder, then cooking them on a griddle until golden brown. The final result is a tender, custardy interior with a crispy exterior, dusted with powdered sugar and chocolate for a rich, indulgent breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 slices bread (preferably brioche or thick-cut) preferably day-old for better absorption
  • 2 large eggs beaten
  • 1/2 cup milk whole or 2% preferred
  • 2 tbsp cocoa powder unsweetened
  • 1 tbsp sugar optional, for added sweetness
  • 1/4 tsp salt
  • 1 tbsp butter for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Shallow dish
  • Non-stick skillet or griddle
  • Spatula
  • Plate

Method
 

  1. Slice the bread into 1-inch thick pieces and arrange them in a shallow dish.
  2. In a mixing bowl, whisk together the eggs, milk, cocoa powder, sugar, and salt until smooth and the cocoa is fully integrated, with a slightly frothy top.
    4 slices bread (preferably brioche or thick-cut)
  3. Pour the chocolate egg mixture evenly over the bread slices, ensuring each piece soaks for about 2 minutes. Flip the slices to coat both sides thoroughly.
    4 slices bread (preferably brioche or thick-cut)
  4. Preheat a non-stick skillet or griddle over medium heat and add a tablespoon of butter. Once melted and sizzling, carefully transfer the soaked bread slices onto the hot surface.
    4 slices bread (preferably brioche or thick-cut)
  5. Cook the slices for about 3-4 minutes per side, or until golden brown and slightly crispy on the edges. Use a spatula to flip when the underside shows deep golden color and a slight aroma of caramelized cocoa.
    4 slices bread (preferably brioche or thick-cut)
  6. Remove the cooked French toast from the skillet and place on a plate. Optionally, dust with powdered sugar or drizzle with melted chocolate before serving.