1loaf of your favorite bread“Texas Toast” works really well on french toast because it’s very thick
1/4cupcocoa powder
1/4cuphot water
6large eggsI added extra eggs because I needed to feed 5
2cupmilkoriginal recipe called for cream that I didn’t have. Milk worked just fine
1/4cupsugar
1tspvanilla
1/2tspsalt
6oz.semisweet chocolate chips
1bag of frozen organic strawberriesthawed
syrupI used my homemade syrup
butter
Instructions
In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.
In shallow square tupperware or baking dish, whisk together eggs, milk, sugar, vanilla and salt. Add chocolate cocoa mixture; whisk again until mixed.
Spray your non-stick pan with non-stick spray (overkill?) and heat over medium high heat. Dip bread pieces in egg mixture, turning once to make sure it’s completely coated and place in pan. Flip toast after about 2-3 minutes and cook other side until golden brown. Repeat process until all your bread is cooked, or you run out of egg mixture. I keep my cooked toast in the oven on warm while I finish cooking it all.
To serve, take 2 (or more) pieces of toast and stack them on a plate. Sprinkle a small handful of chocolate chips over the top, adding a few in between the pieces for good measure. Top with butter, syrup and strawberries. Whip cream would probably be really good, too but I didn’t have any this time.