Shelly's Recipe

CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE

Category: French Toast

6 large eggs
2 cups whole milk
1 tsp vanilla extract
1 tbsp sugar
1/2 tsp table salt
3 tbsp unsalted butter
8 (1/2 inch thick) slices of egg bread or brioche
4 oz bittersweet/semi-sweet chocolate
Several fresh mint sprigs for garmish
1 cup Raspberry Sauce

Beat the eggs with the milk, vanilla, sugar and salt in a large shallow dish.

Working in two batches, melt half the butter in a skillet over medium-high heat. Dip half the bread slices in the egg mixture until just lightly soaked. Transfer the slices to the skillet and sprinkle the top of each slice with one-fourth of the chocolate. Dip the remaining bread slices in the egg mixture and place each one on top of the chocolate, so it is like a sandwich. Press gently with a spatula so that slices adhere. Turn down the heat to medium and cook, turning once, until well-browned and cooked through, 5 minutes per side.

Remove the toast from skillet and cut them in half diagonally and serve them on warmed plates. Spoon a small amount of the raspberry sauce around the toast and garnish with whole raspberries and a sprig of mint. Serves 4.

Raspberry Sauce
1/2 cup fresh raspberries
1 tbsp fresh lemon juice
1/2 to 3/4 cup confectioners sugar

Combine the raspberries, lemon juice, and 1/2 cup sugar in a food processor. Taste and add additional sugar if desired. Process until well blended and strain through a fine-mesh strainer.