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I like to make this recipe using a loaf of organic light rye sourdough. Everybody in our family loves it including my husband, who hates French toast.
Whisk the eggs together with milk, sugar, vanilla and cocoa.
Dip bread into chocolate mixture until coated evenly and soaked through a little.
Fry over medium heat until lightly browned on both sides.
Top with lots of fresh berries and a few slices of banana.
Enjoy with generous slatherings of Chok Dollop or maple syrup, coconut cream or natural yogurt and a sprinkling of Cacao Dust.
Model Chocolate extended print edition and e-book available from www.abigailoneill.net for $64.95 and $25 respectively.
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