In a wide, shallow dish whisk together 2 large eggs, 1/2 cup milk of choice, and 1 teaspoon pure vanilla extract until smooth.

Add one slice of the day-old bread to the egg mixture at a time. Press gently so the bread soaks up the custard but stays intact (about 10–20 seconds per side).

Heat a nonstick or heavy-bottomed skillet over medium heat. When hot, place a soaked slice in the skillet and cook until golden and cooked through, about 2–3 minutes per side. Repeat with the remaining slices and transfer cooked slices to a plate.

In another shallow dish whisk together 2/3 cup icing/powdered sugar and 1/4 cup cocoa powder until combined. Add 1/4 cup warm/boiling water and whisk until a thick, sauce-like chocolate icing forms.

Put the 1/2 cup desiccated/finely shredded coconut into a separate shallow dish (you may not use all of it).

Working one piece at a time, dip a cooked French toast into the chocolate icing, turning to coat all sides. Lift it and allow excess icing to drip back into the dish.

Immediately transfer the chocolate-coated French toast to the coconut dish and turn or press to evenly coat with coconut. Repeat steps 6–7 for the remaining slices.

To make the jam syrup, place 1/4 cup Raspberry or Strawberry Jam and 3 tablespoons boiling water in a small jug or bowl and whisk until smooth and pourable.

Arrange the coconut-coated French toasts on a serving plate and drizzle the jam syrup over the top to serve.