1/2 cup granulated sugar 1/3 cup unsweetened cocoa 1 teaspoon instant espresso powder 1/8 teaspoon baking powder 1/4 teaspoon table salt 1 cup whole milk 4 large eggs 1 teaspoon pure vanilla extract 8 (1-inch thick) slices Challah bread 1 teaspoon butter Confectioners sugar for garnish In a medium bowl, combine the sugar, cocoa, instant espresso powder, baking powder and salt. Blend well so no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, eggs and vanilla; whisk until well blended. Polk holes in the bread slices with a skewer (or fork) and dip into chocolate mixture; lay in a single on a jelly roll pan. Pour remaining chocolate mixture over bread and let soak, turning occasionally until all the batter is absorbed, about 10 minutes (or over night). Heat a non-stick skillet or griddle over medium heat. When the pan is hot, add the butter to melt then add the bread slices in a single layer. Cook until they look browned and lightly crisp, 4 or 5 minutes (reduce the temperature if the bread is browning too fast. Flip and continue to cook until lightly puffed in the center, another 4 or 5 minutes. Serve immediately dusted with confectioners sugar and serve with fresh fruit or maple syrup. *Inspired by Chocolate French Toast from Fine Cooking magazine. Segments of 1 large orange 2/3 cup fresh squeezed orange juice 6 large eggs 1/3 cup milk Zest of 2 large oranges 3 tablespoons sugar 1 tablespoon orange liqueur (Grand Mariner) 1/4 teaspoon vanilla 1/4 teaspoon salt 1 pound loaf French bread; cut into 1-inch slices Put orange segments and orange juice in blender; process on high 1 minute. Add eggs and liquefy. Add milk, zest, sugar, liquor, vanilla and salt; process 1 minute. Place bread in a shallow dish. Pour egg mixture over all and let stand overnight in refrigerator. Heat griddle to 250° or 300°. Add 3 tablespoons butter and cook bread until golden and cooked through. Cooking at low temperature so the center will be fully cooked and not soggy. Serve hot with warm syrup. **I have made this without setting over night. Just leave on counter about 30 minutes before cooking. 1 loaf Challah (or French) bread 8 large eggs 2 cups half & half 2 tablespoon sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick cold butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon Maple syrup, optional Slice bread into 3/4-inch slices and arrange in a generously buttered 9X13-inch baking dish in two overlapping rows. In a large bowl, beat eggs using a fork and add half & half, sugar, vanilla, cinnamon and salt; blend well. Dip each piece of bread into egg mixture for about 20 seconds and place back in the baking dish. After all slices have been soaked and replaced in dish, pour remaining egg mixture over all. Cover with foil and refrigerate overnight. Prepare the topping by placing the butter, brown sugar, pecans, corn syrup and ½ teaspoon cinnamon in a food processor and pulse just until mixture crumbles. (Or combine in a bowl using your hands.) Cover and refrigerate overnight. The next day, preheat oven to 350°. Sprinkle the topping over the bread and bake for 40 minutes, until puffed and lightly golden. If desired serve with maple syrup. *Inspired by Baked French Toast Casserole by Paula Deen. And there is always David's and Woodies . Marilyn

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

I haven't tried this, but I found this and it sounds good, maybe its similar to your recipe. Here is a link that might be useful: Bisquick French Toast

I'm surprised that you don't have a half dozen recipes by now! Here's the one that I've been making for a couple of years. Becky * Exported from MasterCook * French Onion Soup Gratinee Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1 teaspoon salt 2 large red onions -- thinly sliced 2 large sweet onions -- thinly sliced 1 can chicken broth -- (48 fluid ounce) 1 can beef broth -- (14 ounce) 1/2 cup red wine 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme 1 bay leaf 1 tablespoon balsamic vinegar salt and freshly ground black pepper -- to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese -- at room temperature 1/2 cup shredded Asiago or mozzarella cheese -- at room temperature 4 pinches paprika 1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately! Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : 11-26-07 Made using croutons instead of bread, with Jack and Parmesan cheese. Used 1 teaspoon dried thyme.