Create a pocket in each bread slice by carefully cutting horizontally into the side of the slice, being careful not to cut all the way through. Leave about a half-inch border on three sides to create a pocket.

Stuff each pocket generously with chocolate chips, using about 2 tablespoons per slice. Press the opening closed gently to keep the chips inside.

In a shallow bowl or dish, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined and slightly frothy.

Heat a large skillet or griddle over medium heat and add one tablespoon of butter, allowing it to melt and coat the cooking surface.

Dip each stuffed bread slice into the custard mixture, letting it soak for about 10-15 seconds on each side. Don't oversoak or the bread will become too soggy.

Place the custard-coated slices onto the hot skillet and cook for 3-4 minutes on the first side until golden brown and slightly crispy.

Carefully flip the French toast and cook for another 3-4 minutes on the second side until both sides are golden and the chocolate inside has melted.

Transfer cooked French toast to a serving plate and repeat the process with remaining slices, adding more butter to the pan as needed.

Dust the finished French toast generously with powdered sugar, top with extra chocolate chips, and drizzle with chocolate sauce.

Serve immediately while hot with fresh berries and whipped cream if desired.