Chocolate Stuffed Heart-Shaped French Toast With Raspberry Sauce
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 large
Egg (beaten lightly)1 tsp
Vanilla Extract1 tbsp
Milk1 tbsp
Butter1 cup
Raspberry (fresh)Directions:
1
Break chocolate into 2 pieces
2
In a bowl whisk together eggs, vanilla, and milk
3
Using a 3-inch heart-shaped cutter cut a heart shape from each slice of bread
4
Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges
5
Repeat the procedure with other 2 pieces of bread
6
Dip bread into egg mixture, making sure they are soaked
7
Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned
8
In a bowl mash 3/4 of the raspberries and stir in the sugar
9
Stir in the remaining berries
10
Transfer the browned hearts to a plate and top with the raspberries
11
Dust with confectioners' sugar and garnish with mint