In a mixing bowl, whisk together 2 large eggs, 1/2 cup milk of choice, and 1 teaspoon pure vanilla extract until well combined. The mixture should be smooth and slightly frothy.
Take your 4 slices of day-old bread and dip each slice into the custard mixture, ensuring both sides are evenly coated. Allow the bread to soak for about 30 seconds on each side to absorb the flavors.
In a separate bowl, combine 2/3 cup icing/powdered sugar and 1/4 cup cocoa powder. Gradually add 1/4 cup of warm/boiling water to this mixture, stirring until it becomes a smooth, pourable chocolate sauce.
Heat a frying pan or griddle over medium heat. Lightly grease with cooking spray or butter. Place the soaked bread slices onto the pan and cook for 3-4 minutes on each side or until golden brown and cooked through.
Once the French toast is cooked, dip each slice into the chocolate mixture, allowing the excess to drip off. Immediately coat the chocolate-covered toast with 1/2 cup desiccated/finely shredded coconut, pressing gently to adhere.
In a small saucepan over low heat, combine 1/4 cup Raspberry or Strawberry Jam with 3 tablespoons boiling water. Stir until the jam is dissolved and has a syrup-like consistency.
Place the coated French toast on plates and drizzle generously with the raspberry jam syrup. Add extra coconut on top for garnish, if desired, and serve warm.
