Chocolate french toast in skillet on round slate surface with frozen raspberries in small dish, fork and knife on green cloth.

Chocolate French Toast Skillet with Raspberries and Pecans

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.
Course Breakfast, Brunch
Cuisine International
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4 portions
Calories 385kcal
Author Monika Dabrowski


  • 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


  • 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.


  • 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. 


Serving: 1serving | Calories: 385kcal | Carbohydrates: 44g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 343mg | Potassium: 261mg | Fiber: 4g | Sugar: 18g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 10mg