"A very basic French toast recipe with cocoa in the egg mixture. I regularly serve it at our B&B and get rave reviews. It's great served with cherry pie filling and syrup. We prefer using homemade bread." — mama mia
Watch video tips and tricks
unsweetened cocoa powder
Loved the idea, it was perfectly sweet and I could taste the chocolate. Rather than adding cocoa powder to the milk/egg mixture, I just used chocolate milk. Turned out great!
Cute idea, but probably not something I'd make again. Like other reviewers mentioned, the cocoa powder just didn't want to mix into the egg mixture. I thought about warming the milk then adding it into the egg mixture, but I didn't want scrambled eggs. Perhaps using something like a cocoa mix, like Swiss Miss or Nesquick would have been an easier mix...but that is not what the recipe called for.
Even my I-Shirk-Away-From-Anything-Remotely-Sweet-Or-Chocolatey mother ate three slices (yes, an achievement for her)! Pretty good, but nothing exceptional. You couldn't really taste the 'French Toast-ty' thing in it; it was like a lovely chocolate toast. I omitted the baking powder because I was out of it, and it turned out very good. However, I needed to use 13 slices of bread (store-bought). I needed to use A LOT of oil, even with a non-stick pan. HINT: Fry them well till crisp; the texture is like that of a cake-ish bread when they aren't fried really well. I also found they taste better when cooled, not steaming hot from the pan; and this is coming from a person who won't come within a mile's radius of remotely cooled toast, French or otherwise.
I made this recipe this past weekend. I saw the reviews about difficulty mixing the cocoa in the mix...I was able to get it mixed in well with a hand held mixer, it took about a minute but got it to work on low to medium speed. the french toast turned out well...not too sweet but just the right amount of sweetness. I also used half and half instead of milk...
I have not made this but if you mix the cocoa and sugar together making sure there are no lumps in the cocoa. Then add the milk, a little at a time making a paste. Slowly add the remaining milk; mixing to make a syrup. Add to the other ingredients. There should be no problem getting the cocoa to mix in.
Nice recipe. Whenever you try to add a dry ingredient, you must whisk the sugar and cocoa or cinnamon with the eggs first then add the milk little by little or it will all separate and rise to the top
This was good and quick enough to throw together. I had a little difficulty getting my cocoa powder to incorporate with the other ingredients. I’d suggest mixing the dry ingredients with just the eggs first and then adding the milk to make this incorporation easier. This was delicious served with cherry pie filling and powdered sugar.
I just have to say we loved this. Made it exactly as written while being snowed inside during the Blizzard of 2010 in Southern Maryland. It had a nice and rich chocolate flavor - justed used a little less sugar. We also had Almond Syrup that went really good with it. Thanks lots.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate French Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 40
See how to make wonderfully light and fluffy French toast.
See how to make French toast—and which bread makes the best.
This baked French toast casserole is so tasty, and easy to assemble.