Save on Pinterest

Chocolate Challah French Toast

We serve up a decadent breakfast of French toast from the kitchen of our family-run bed-and-breakfast. —Marie Parker, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. + soaking Cook: 10 min.
  • Makes
    2 servings

Ingredients

  • 4 slices challah or egg bread (3/4 inch thick)
  • 2/3 cup sugar
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 4 large eggs
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • Optional toppings: confectioners' sugar, fresh raspberries, sliced fresh strawberries, sliced ripe banana and maple syrup

Directions

  • Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once.
  • In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.
Nutrition Facts
2 slices (calculated without optional toppings): 777 calories, 28g fat (13g saturated fat), 405mg cholesterol, 848mg sodium, 110g carbohydrate (65g sugars, 4g fiber), 25g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • AllisonO
    Feb 29, 2020

    I had never made French Toast with dry ingredients wet ingredients before so I was a little hesitant, but I'm so glad I made this! It was delicious -- decadent and wonderfully flavored without being too sweet (you definitely don't need syrup!). I used challah and the density of it was perfect. Like a previous reviewer, I doubled the amount of bread called for and still had plenty of the egg mixture left over.

  • bwilkin
    Mar 2, 2015

    Used homemade egg bread as suggested. Thought it was a bit too sweet and the bread stayed soggy in the middle even though I cooked it longer than it called for. Not as impressive as I had hoped it would be.

  • monjean
    Jan 24, 2012

    I tripled the bread for a family of 5 to eat and still had enough of the egg mixture without having to double it. I also didn't use challah bread, I used homemade oatmeal bread. Everybody liked it!