Chocolate french toast turns a standard weekend breakfast into a memorable morning meal. Thick slices of egg bread soak up a dark cocoa custard before cooking in a hot skillet. The outside gets crisp in the butter and oil while the inside stays soft and warm.
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This recipe takes 40 minutes from start to finish. You can scale it up for a larger group or keep it small for a quiet morning. Serving it with fresh berries adds a bright contrast to the dark cocoa flavor.
Why You'll Love This Recipe
- Creating a paste with the cocoa powder and half the milk ensures a smooth batter without dry clumps
- Using a mix of butter and oil in the skillet provides flavor while preventing the butter from burning at medium heat
- Keeping the cooked slices in a warm oven lets you serve the entire batch hot at the same time
Essential Ingredients
- Cocoa powder: Unsweetened natural cocoa powder or Dutch-processed cocoa will both work here.
- Bread: Look for an unsliced loaf of brioche or challah so you can cut thick pieces. Sturdy, slightly dry bread absorbs the custard better than soft sandwich bread.
- Milk: Whole milk gives the custard a heavier texture, but you can use 2 percent milk if that is what you have on hand.
- Oil: Use a neutral oil like canola or vegetable oil. It raises the smoke point of the butter in the pan.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the custard: Start by whisking the dry ingredients with a small amount of milk. This breaks down the cocoa powder so it does not float on top of the liquid. Once you have a smooth paste, whisk in the rest of the milk, the eggs, and the vanilla.
Soak the bread: Pour the liquid into a wide dish that gives the bread room to lay flat. Let the thick slices sit in the mixture for a few minutes. Flip them so both sides absorb the chocolate custard evenly.
Cook the french toast: Warm the butter and oil in a large skillet. Cook the soaked bread in batches so you do not crowd the pan. Move the finished pieces to a low oven to stay warm while you finish the rest.
You Must Know
- The internal temperature of dishes containing eggs must reach 160°F (71°C) for food safety
- Mixing the cocoa powder with a small amount of milk first prevents dry lumps from forming in the custard
- Watch the heat closely while cooking
- The sugar and cocoa in the batter can burn quickly if the skillet gets too hot
Serving Ideas
Serve this with a side of crispy bacon or breakfast sausage to balance the sweetness. A hot cup of coffee pairs well with the dark cocoa flavors.
Storing & Reheating
Store leftover french toast in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked slices in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven until warmed through.
FAQ
Why is my french toast soggy in the middle?
Slices cut too thick or soaked for too long can become soggy. Make sure your skillet is hot enough to cook the center before the outside burns.
Can I use regular sandwich bread?
You can, but thin sandwich bread may fall apart in the heavy custard. If using standard bread, soak it for only a few seconds per side.
Can I make the custard ahead of time?
Yes. You can whisk the custard together the night before and store it in a covered container in the refrigerator. Stir it well before soaking the bread.
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📖 Recipe Card
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Chocolate French Toast
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Thick slices of brioche bread are soaked in a dark cocoa and egg custard, then pan-fried in butter until crisp on the outside.
Ingredients
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (350 ml) whole milk, divided
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 large loaf challah or brioche bread, cut into 1-inch thick slices
- 2 tablespoons (28 g) unsalted butter, divided
- 2 tablespoons (30 ml) vegetable oil, divided
- Powdered sugar, for dusting
- Fresh strawberries, sliced, for serving
- Maple syrup, for serving
Instructions
- Preheat your oven to 200°F (95°C). Place a baking sheet inside to keep the cooked slices warm.
- Whisk the sugar, cocoa powder, salt, and 3/4 cup (175 ml) of the milk in a large bowl until it forms a smooth paste.
- Whisk in the remaining 3/4 cup (175 ml) of milk, the eggs, and the vanilla extract until the custard is well blended.
- Pour the custard into a wide, shallow baking dish. Place the bread slices in the dish and let them soak for 5 minutes, flipping halfway through.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large nonstick skillet over medium heat.
- Add as many soaked bread slices as will fit in a single layer. Cook for 3 minutes on each side until browned and crisp. The internal temperature of the egg mixture must reach 160°F (71°C).
- Transfer the cooked french toast to the baking sheet in the warm oven.
- Wipe the skillet clean if needed. Repeat the cooking process with the remaining butter, oil, and soaked bread.
- Dust the warm slices with powdered sugar and serve with fresh strawberries and maple syrup.
Notes
- The internal temperature of dishes containing eggs must reach 160°F (71°C) for food safety.
- Mixing the cocoa powder with a small amount of milk first prevents dry lumps from forming in the custard.
- Watch the heat closely while cooking. The sugar and cocoa in the batter can burn quickly if the skillet gets too hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
