Chocolate Stuffed French Toast With Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious-good for breakfast, brunch or dessert! Ingredients:
1 pint fresh raspberry, plus |
1/3 cup fresh raspberry |
1/2-3/4 cup confectioners' sugar |
1 tablespoon fresh lemon juice |
6 large eggs |
2 cups whole milk |
1 teaspoon vanilla extract |
1 tablespoon sugar |
1/2 teaspoon salt |
2 tablespoons unsalted butter |
8 slices brioche bread or 8 slices egg bread, 1/2 inches thick |
4 ounces bittersweet chocolate chips or 4 ounces semi-sweet chocolate chips |
3 sprigs fresh mint (to garnish) |
Directions:
1. Put 8 raspberries on the side for later.
2. To make sauce combine the raspberries, 1/2 cup sugar and lemon juice in a blender and blend on liquefy until smooth. Strain through a fine mesh sleeve. Whisk in additional sugar if desired.
3. To make the French toast, beat the eggs with the milk, vanilla, sugar and salt in a large shallow bowl. Working in two batches, melt half of the butter in a large non-stick skillet over medium high heat or heat a griddle to medium hot. Dip half the bread slices quickly in the egg mixture until slightly soaked.
4. Transfer to skillet and sprinkle each slice with a quarter chocolate chips. Dip the remaining bread into the egg mixture and place on top of chocolate press gently but firmly with a spatula to adhere the slices.
5. Turn down the heat to medium low and cook turning once until well browned and cooked through, 5 minutes per side.
6. Serve on warmed plates sprinkled with a little additional confectioners' sugar. Spoon a small amount of raspberry sauce around the toast and garnish with 2 whole raspberries and a sprig of mint. Serve the remaining sauce on the side.
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