Chocolate Raspberry French Toast Recipe

Preheat the oven to 200 degrees F or the lowest temperature available. 

Place the sugar, cocoa, salt, and vanilla in a large bowl.

Pour in half the milk and whisk until the dry ingredients dissolve. Whisk in the remaining milk. Beat in the eggs.

Place the bread in a 9x13x2-inch baking pan. Pour the chocolate milk batter all over the bread. Poke the bread with a fork, and flip to make sure it gets completely coated.

Set aside for 10 to 15 minutes, periodically flipping the bread to ensure it absorbs the batter evenly. The bread should feel heavy and saturated but not falling apart.

While the bread is absorbing the batter, make the chocolate maple syrup by placing the chocolate and salt in a heatproof bowl.

Place the maple syrup in a small saucepan and heat until it starts to boil and bubble at the edges of the pan.

Pour the hot syrup over the chocolate and then stir together with a whisk until the chocolate is melted.

In a large skillet, place 1 tablespoon butter and 1 tablespoon oil in the pan over high heat. Warm until the butter has melted and starts to foam.

Reduce heat to medium-low and place 3 pieces of bread in the pan (or however many will comfortably fit, don’t overcrowd the pan). Don’t use high heat, as the sugar in the batter tends to burn easily.

Fry for about 2 to 3 minutes, or until the bottom of the toast looks dry and slightly puffy. Flip the toast and repeat on the other side, frying for another 2 to 3 minutes.

Touch and poke the top of the toast once flipped. If it’s a little “bouncy” and has a slight glossy slick feel without being wet or moist, that side is done.

Once the first batch of toast is done, move it to a wire rack on top of a baking pan and place it in the oven to keep warm. Repeat with the remaining toast, using the remaining butter and oil.

To serve, dust the toast with powdered sugar. Top with whipped cream, raspberries, and chocolate maple syrup. Serve with a glass of real milk.