This Chocolate Raspberry French Toast Skillet makes ordinary French toast a little bit extraordinary – which makes it the perfect Father’s Day breakfast/brunch idea. Because dads love chocolate too!
If you like French toast I am convinced you will love this recipe. There are so many advantages to making French toast using this method! First of all, rather than making individual portions, which can be time consuming, the amount of French toast mixture in the skillet will easily be enough for 2 very hungry or 3 moderately hungry mouths. Preparation takes minutes and the time needed for the bread to absorb the egg mixture depends on how soft/fresh your bread is (I used soft rolls and waited approximately 8 minutes). It’s perfectly ok to use stale bread in this recipe, although you might have to wait a bit longer for the mixture to get absorbed. Soft bread works best in this recipe, which is why I used rolls (use white or whole wheat, or a combination of the two).
I used cacao powder in this recipe but cocoa powder is fine too. No, they are not exactly the same product. The difference lies in the way they are produced – both are products of the same cacao bean, but while raw cacao powder is produced by cold-pressing raw cacao beans (turns out cold-pressing doesn’t only apply to oil) cocoa powder is raw cacao that’s been roasted at high temperatures. As a result, cocoa powder has a lower nutritional value than raw cacao (at least according to the sources I’ve consulted). This probably explains why it’s cheaper.
The amount of sugar I used in this recipe is minimal – my aim was to tone down the bitterness of the cacao rather than make this dish taste sweet. So you can be generous with the maple syrup!
My favourite part of making this recipe was putting the skillet under the grill for a few minutes just before serving (see my Instructions below). This is a crucial step as it ensures the top is crispy (while the middle remains soft and fluffy) and the pecans are lightly browned and delicious. My face was beaming when I took that skillet from under the grill! I hope yours will be too:)
Enjoy this Chocolate Raspberry French Toast Skillet on Father’s Day or any time you want to make your breakfast a little less ordinary.
And let me know how it turned out:)
If you like this recipe you might also like these BREAKFAST RECIPES
I am linking up this recipe to #CookBlogShare hosted this week by Kirsty at Hijacked by Twins.
I’ve also shared this recipe with Fiesta Friday, co-hosted this week by ME (!) and A Pug in the Kitchen Join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:) and have fun! Remember to include links to Fiesta Friday, A Pug in the Kitchen and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
Yields 2-3 portions
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 large rolls/buns or 3 slices of toast (soft works best)
- 4 eggs
- 90 ml semi-skimmed milk
- 2 heaped teaspoons cacao or cocoa powder
- 2 teaspoons dark muscovado sugar
- 1/2 cup frozen raspberries
- Handful of pecans
- Knob of butter (approx. 1 teaspoon)
- Maple syrup (and more raspberries if you wish) for serving
- In a large bowl combine the eggs, milk, cocoa and sugar and whisk to remove all lumps. Tear the bread into chunks, add to the egg mixture and stir through. Set aside for 8-10 minutes until most of the egg mixture has been absorbed (if you are using stale bread you might have to wait a little longer).
- Add the raspberries and stir carefully. In a medium skillet (20 cm in diameter) heat up the butter (be careful not to burn it), add the French toast mixture, scatter the pecans on top, lower the heat, cover and cook slowly for approximately 12 minutes.
- Remove from the heat, drizzle lightly with maple syrup and stick under the grill for about 3-4 minutes until the pecans have browned a little. Alternatively give it a 5-minute blast in a very hot oven (or even use a blow torch to crisp up the top). Drizzle with more maple syrup, add more raspberries if you wish and serve immediately!