This fluffy, delicious chocolate french toast skillet contains healthy cacao, a moderate amount of sugar, raspberries and is topped with pecans for a crunchy finish. Great for everyday or special occasion breakfast/brunch.
If you are a fan of French toast I am convinced you will love this chocolate french toast skillet recipe. Making french toast in a skillet is quick, easy and super convenient!
This is because instead of making individual portions, which can be time consuming, you can cook the entire french toast mixture in one go in a skillet. You will have enough to feed 4 hungry people!
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 5 minutes).
It's perfectly ok to use slightly 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 chocolate French toast recipe, which is why I used buns (use brioche, white or whole wheat).
The amount of sugar I used in this recipe is quite moderate. My aim was to tone down the bitterness of the cacao rather than make this dish taste sweet. Use a little more maple syrup for serving if you like.
Equipment you'll need
- Kitchen scale/measuring cup and spoons
- Large bowl and whisk
- Medium size skillet (approx. 25 cm in diameter) with lid
How to make chocolate french toast: step-by-step
1. In a large bowl whisk together the eggs, milk, cacao (or cocoa) and sugar until smooth.
2. Add the bread chunks and stir well. Set aside for 2-3 minutes then give another stir and wait 2 more minutes for the egg mixture to get completely absorbed.
3. Fold in the raspberries. In a skillet melt the butter, pour in the french toast mixture, cover and fry gently over a low heat for about 12 minutes.
4. Scatter the pecans over the top, drizzle about 1 tablespoon of maple syrup over the pecans and place under the grill (broil) for a few minutes until the pecans are lightly browned. Serve hot with a drizzle of maple syrup.
Top tips for making raspberry french toast
- French toast bread: I recommend using soft bread such as brioche, plain white or whole wheat buns (they will absorb the egg mixture quickly).
- Cacao: Use either cacao or cocoa powder. I tend to use cacao as it's a little healthier (you might also like this collection of 27 everyday healthy cacao recipes).
- Raspberries: Use either fresh or frozen. (I used frozen)
- Best served immediately.
You might also like
- Healthy Banana French Toast Bake
- French Toast Muffins with Chocolate Chips
- Healthy Blueberry French Toast Casserole
You may also like this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch
If you make this chocolate french toast recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks:)
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Chocolate French Toast Skillet with Raspberries and Pecans
Ingredients
- 3 large buns brioche, white or whole wheat buns, torn into chunks
- 5 large eggs
- 140 ml semi-skimmed milk/low fat
- 2 tbsp cacao or cocoa powder
- 3 tbsp dark brown or dark muscovado sugar
- 90 g raspberries frozen or fresh
- 40 g pecans
- 1 tbsp butter
- 1 tbsp maple syrup plus more for serving
Instructions
- In a large bowl whisk together the eggs, milk, cocoa and sugar until smooth. Tear the bread into chunks, add to the egg mixture and stir through. Set aside for 3 minutes then give another stir and wait 2 more minutes until the egg mixture has been absorbed.
- Add the raspberries and stir carefully. In a medium skillet (25 cm in diameter) heat up the butter (be careful not to burn it), add the French toast mixture, cover and cook slowly over a low heat for approximately 12 minutes.
- Remove from the heat, scatter the pecans over the top, drizzle with about 1 tablespoon of maple syrup and place under the grill for a few 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.
Notes
- French toast bread: I recommend using soft bread such as brioche, plain white or whole wheat buns (they will absorb the egg mixture quickly).
- Cacao: Use either cacao or cocoa powder. I tend to use cacao as it's a little healthier (you might also like this collection of 27 everyday healthy cacao recipes).
- Raspberries: Use either fresh or frozen. (I used frozen)
- Best served immediately.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
This looks so good. Have to try this as my daughter is bugging me to make french toast.
Thanks Balvinder, I love making French toast on Sunday especially.
Thank you for bringing this to the party this is a gorgeous dish.
Thank you! Glad you like it:)
Thank you Andy! I never thought my food could conjure up such images! Muscovado sugar is a type of unrefined brown sugar and I chose it for this recipe because it has a deep, rich flavour which goes really well with the cacao, but of course you can use any sugar you like. Especially since the sugar content is very small. Hope you like it if you do give it a try:)
This looks amazing! I would be so happy to wake up to this on a Sunday morning, or any morning for that matter!
Thank you! My children like it so much they want to wake up to it every Saturday and Sunday morning:)
This sounds absolutely delicious!!
Thank you Jhuls:)
I've yet to make GF French Toast..... but this looks amazing! xx
Thanks! I am sure gluten free bread would work just as well in this recipe.
Looks absolutely delicious. I will definitely be trying this for breakfast soon. Pinning so I can find it again.
Thank you Jacqui! Hope you like it:)
Oh wow Monika this looks amazing! We would all love a huge bowlful of this dessert! Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Glad you like the recipe:)
That sounds so good - and those caramelized pecans sitting on the top look wonderful! Thanks for sharing on the Pleasures of the NW's DIY party!
Thank you and you are welcome! Glad you like the recipe:)