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Chocolate French Toast

Source of Recipe


Fine Cooking Magazine (December 2005 / January 2006)






List of Ingredients



• 2/3 cup sugar
  
• 1 ounce (1/3 cup) unsweetened cocoa powder
  
• 1/8 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup whole milk
  
• 4 large eggs
  
• 1 tsp pure vanilla extract
  
• Four 1-inch-thick slices challah
  
• 2 ounces (1/4 cup) unsalted butter
  
• Confectioners' sugar, for garnish (optional)
  
• Fresh raspberries, strawberries, or sliced bananas, for garnish (optional)
  






Instructions



1. 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.
   
   
2. Arrange the bread in a single layer in a 9- x 13-inch baking dish 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 minutes, until the bread is well saturated, 20 to 30 minutes.
   
   
3. Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. Using your fingers and a 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 minutes. Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 minutes.
   
   Transfer the French toast to plates and serve immediately, dusted with confectioners' sugar and fruit, if you like.