|1 cup of evaporated milk|
|1 tsp. Vanilla|
|1 tsp. Melted chocolate|
|Cornbread slices or Majorca|
|1 cup of panko “Japanese Bread Crumbs”|
|Enough butter to brown the toasts|
In a deep container, beat the eggs and pour milk. Add vanilla, sugar, and melted chocolate. Beat until you get a homogeneous mixture.
Soak the bread slices in the liquid mixture, drain excess, and then cover in panko to create a breaded effect. In a pan, on medium temperature, add butter and let it melt, then add the toast. Cook the toast until golden on both sides.
Finish by melting the chocolate in a bath of boiling water (Baño de María) and adding it along with the papaya jam on top of the french toast.