Servings:two to four.
This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.
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- 2/3 cup granulated sugar
- 1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
- 1/8 tsp. baking powder
- 1/4 tsp. table salt
- 1 cup whole milk
- 4 large eggs
- 1 tsp. pure vanilla extract
- 4 1-inch-thick slices challah bread (stale is fine)
- 2 oz. (1/4 cup) unsalted butter
- Confectioners’ sugar, for garnish (optional)
- Fresh raspberries, strawberries, or sliced bananas, for garnish (optional)
Nutritional Information
- Nutritional Sample Size based on four servings
- Calories (kcal) : 490
- Fat Calories (kcal): 190
- Fat (g): 22
- Saturated Fat (g): 11
- Polyunsaturated Fat (g): 4.5
- Monounsaturated Fat (g): 10
- Cholesterol (mg): 270
- Sodium (mg): 450
- Carbohydrates (g): 60
- Fiber (g): 2
- Protein (g): 14
Preparation
- In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.
- Arrange the bread in a single layer in a 9×13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..
- Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.
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Reviews (5 reviews)
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chefjeff| 02/14/2011Deeelishuhs !我一直在寻找太久,trying to come up with a wonderful Chocolate French Toast....now I know that I don't have to start with a chocolate bread! Instead of Challah, I used what I had on hand, namely 4 slices of a bread labeled as "Texas toast"...I think it's the Van de Kamps brand. Kinda like the "Princess and the pea", I am very sensitive to cocoa when it is too prevalent...the one ounce of cocoa (28.35g.) was fine, but perhaps I felt a teeny tiny aftertaste of bitterness for a while, after this enjoyable Sunday breakfast. Next time I will use 24 grams of cocoa. I'm also planning on strewing toasted coconut, chopped toasted almonds, and my home made coconut syrup on this fabulous treat for the next time I make it. Oh, I forgot to mention that I'd assembled the entire dish and let it chill overnight in the fridge, before the griddling.Cheers,Jeff
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sestinatim| 02/14/2010What a fantastic variation on French toast! The extra prep time is worth it, and if you are making this for a big weekend breakfast, you can prepare almost everything else while the bread marinates and then throw them on the griddle at the last minute. There's a lot of opportunity for customization as well: add some cinnamon and chili for a Mexican version or a little nutmeg for a seasonal treat.
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