Cocoa French Toast

    25 minutes

    A little cocoa powdered in your French toast batter makes all the difference! This recipe is best if you can use fresh or homemade bread.

    59 people made this

    Makes: 8 

    • 1 cup (250ml) milk
    • 4 eggs
    • 2/3 cup (150g) white sugar
    • 1/3 cup (70g) cocoa powder
    • pinch of baking powder
    • 1/4 teaspoon salt
    • 8 slices bread

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Beat together milk, eggs, sugar, cocoa powder, baking powder and salt.
    2. Heat a lightly buttered frypan over medium heat.
    3. 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.

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    Reviews in English (70)


    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!  -  20 Sep 2009  (Review from Allrecipes USA and Canada)


    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 into 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.  -  01 Jul 2009  (Review from Allrecipes USA and Canada)


    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-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.  -  23 Jun 2009  (Review from Allrecipes USA and Canada)