Calories
166 kcal
Protein
4 g
Fat
6 g
Carbohydrates
24 g
Preheat the oven: set oven to 200 F, or the lowest temperature available.
Mix together dry and wet ingredients: 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.
Soak the bread with the chocolate milk mixture: place the bread in a 9 x 13 x 2-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. You want the bread to feel heavy and saturated, but not falling apart.
Make the chocolate maple syrup: 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.
Warm the butter and oil: 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.
Fry the French toast: reduce heat to medium-low and place three of the pieces of bread in the pan. 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 another 2 to 3 minutes.
Once your 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!
Bon Appetit!
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