Hot Chocolate French Toast

Method

1. Crack the 1 large egg into the wide shallow bowl. Add the 100ml of whole milk, the 2 heaped teaspoons of Costa Hot Chocolate Powder, the 1 tablespoon of golden caster sugar and the half teaspoon of natural vanilla extract.
2. Whisk fast with a balloon whisk for thirty seconds until the powder fully dissolves into a smooth pale brown chocolate custard with no lumps.
3. Set the large non stick frying pan over a medium heat. Add the 30g of unsalted butter and the 1 tablespoon of vegetable oil.
4. Dip the first 2 slices of brioche into the custard bowl, holding each slice flat for ten seconds on each side.
5. Lift the soaked slices straight into the hot buttered pan. Cook the first side for two minutes until a deep golden brown crust forms.
6. Flip each slice with a thin spatula. Cook the second side for one and a half minutes.
7. Slide the cooked slices out onto two warmed plates, two per plate.
8. Dip the remaining 2 slices into the custard and cook in the same pan. Cook two minutes each side.
9. Build the plates: drizzle each stack with 2 tablespoons of warm chocolate sauce, drop 2 tablespoons of Greek yogurt on top, scatter fresh raspberries across.
10. Dust each plate heavily with icing sugar through a fine sieve. Serve immediately while the bread is still hot.
11. Soak the brioche for about thirty seconds a side, thick slices need the time to take up the custard without going soggy.