Instructions

• Slice the angel food cake into 12 even slices and set them aside on a plate or baking sheet.
• In a wide, shallow bowl, whisk together 1 cup whole milk and 4 large eggs until fully combined and smooth.
• Whisk in 2 teaspoons vanilla bean paste and 1 tablespoon espresso powder until evenly incorporated.
• Heat a large skillet over medium heat. Add 1 tablespoon of the 3 tablespoons unsalted butter and let it melt, tilting the pan to coat the surface.
• Working in batches (2–3 slices at a time, depending on skillet size), quickly dip a cake slice into the milk-and-egg mixture for about 5–10 seconds per side, coating both sides but not letting the cake become soggy. Let excess drip back into the bowl.
• Place the coated slice in the hot skillet and cook 2–3 minutes per side, or until each side is golden brown and crisp. Flip carefully with a spatula or tongs.
• Transfer cooked slices to a warm plate. Add another tablespoon of butter to the skillet before the next batch; use the remaining butter as needed so you use up to the full 3 tablespoons over all batches.
• Repeat steps 5–7 until all 12 slices are cooked.
• Serve the French toast hot, drizzled with chocolate syrup and topped with fresh raspberries.