“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.” - by mama mia
Ingredients
Adjust Servings
Original recipe yields 8 slices french toast
Directions
- Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
- Heat a lightly buttered skillet or griddle over medium heat.
- Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.
Nutrition
Amount Per Serving (8 total)
- Calories
- 190 cal
- 10%
- Fat
- 4.4 g
- 7%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"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!..." See more"
Sarah Jo
"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 int..." See moreo 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."
Heather Whitfield
"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..." See more-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."
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