Challah French toast battered in sweetened condensed milk and dusted with cocoa espresso powder. —Riley Wofford
sweetened condensed milk
strong brewed coffee
Pinch of kosher salt
(1 pound) loaf challah bread, cut into 12 slices
unsweetened cocoa powder
instant espresso powder
Pure maple syrup, for drizzling
In This Recipe
Whisk together the eggs, milk, condensed milk, coffee, and salt in a large shallow dish.
Melt 2 tablespoons of butter on a large griddle over medium heat. Working in batches, dip the bread slices into the custard and turn to coat. Cook the bread slices for 3 to 4 minutes per side, until golden brown, adding more butter as needed.
Combine the powdered sugar, cocoa powder, and espresso powder in a small bowl. Dust the French toast with the powdered sugar mixture and serve with maple syrup for drizzling.