Chocolate Stuffed French Toast With Raspberry Sauce

1. 1

   Put 8 raspberries on the side for later.

2. 2

   To make sauce combine the raspberries, 1/2 cup sugar and lemon juice in a blender and blend on liquefy until smooth.

3. 3

   Strain through a fine mesh sleeve.

4. 4

   Whisk in additional sugar if desired.

5. 5

   To make the French toast, beat the eggs with the milk, vanilla, sugar and salt in a large shallow bowl.

6. 6

   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.

7. 7

   Dip half the bread slices quickly in the egg mixture until slightly soaked.

8. 8

   Transfer to skillet and sprinkle each slice with a quarter chocolate chips.

9. 9

   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.

10. 10

    Turn down the heat to medium low and cook turning once until well browned and cooked through, 5 minutes per side.

11. 11

    Serve on warmed plates sprinkled with a little additional confectioners' sugar.

12. 12

    Spoon a small amount of raspberry sauce around the toast and garnish with 2 whole raspberries and a sprig of mint.

13. 13

    Serve the remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.