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1
Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices).
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2
Place eggs, condensed milk, whole milk, vanilla extract, and salt in a medium bowl and whisk until evenly combined.
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3
Pour mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices.
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4
Turn slices to coat well in the mixture.
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5
Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 4 hours or up to overnight.
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6
Place sugar, cocoa powder, and cinnamon in a small bowl and mix until evenly distributed; set aside.
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7
When the bread has finished soaking, fill a medium pot with oil to a depth of 2 inches.
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8
Heat over medium heat until the oil registers 330 degrees F on a deep-fat thermometer.
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9
Place reserved cinnamon-cocoa mixture on a plate and set aside.
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10
Line another plate with paper towels and set aside.
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11
Remove bread slices from the egg mixture, allowing any excess to drip off.
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12
Place 4 to 6 pieces of bread in the hot oil (being sure not to overcrowd the pot).
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13
Fry until bread slices are dark golden brown on one side, about 4 to 5 minutes.
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14
(Youll want the oil to maintain a temperature of 325 degrees F while the bread is frying; adjust the heat as necessary to achieve this.)
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15
Flip and fry another 4 to 5 minutes.
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16
Remove to the paper-towel-lined plate to drain.
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17
While still hot, dredge French toast in the cinnamon-cocoa mixture and shake off any excess.
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18
Repeat the frying process with the remaining bread slices and serve.
