Raspberry French Toast Skillet with Cacao & Pecans
This fluffy, delicious healthy raspberry french toast skillet with cacao and pecans is full of flavour, crunch and fruity goodness.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -3 portions
- 2 large rolls/buns or 3 slices of toast soft works best
- 4 large eggs
- 90 ml semi-skimmed milk/low fat
- 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!