I serve up a decadent breakfast—with pleasure—from the kitchen of my family-run bed-and-breakfast.
—MARIE PARKER MILWAUKEE, WI
PREP: 15 MIN. + SOAKING • COOK: 10 MIN. • MAKES: 2 SERVINGS
4 slices challah or egg bread (3/4 inch thick)
2/3 cup sugar
1/3 cup baking cocoa
1/4 teaspoon salt
1/8 teaspoon baking powder
4 eggs
1 cup 2% milk
1 teaspoon vanilla extract
2 tablespoons butter
Optional toppings: confectioners’ sugar, fresh raspberries, sliced fresh strawberries, sliced ripe banana and maple syrup
1. Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into the dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once.
2. In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes on each side or until toasted. Serve with toppings of your choice.