Chocolate Stuffed French Toast With Raspberry Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.