Chocolate Stuffed Heart-Shaped French Toast With Raspberry

Recipe Ingredients

1 oz	28g	Bittersweet chocolate bar, thin - such as Lindt
2 oz	56g	Eggs - beaten lightly (large)
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	Milk
4		Stale egg bread - (1/3" thk)
1 tablespoon	15ml	Butter
1/2 cup	118ml	Fresh raspberries
2 teaspoons	10ml	Sugar - or to taste
		Confectioners' sugar - for dusting
		Mint - for garnish

Recipe Instructions

Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked.

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.

In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.

This recipe yields 1 serving.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8819 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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