Ruthie's Chocolate French Toast with Raspberry Sauc

Name: Ruthie's Chocolate French Toast with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed; 1 tablespoon fresh lemon juice; 1/2 to 3/4 cup confectioners sugar; 3 large eggs; 1 cup whole milk; 1/2 teaspoon vanilla; 1/2 tablespoon granulated sugar; 1/4 teaspoon salt; 3 tablespoons unsalted butter; 8 (1/2-inch-thick) slices from a brioche or challah loaf (not round); 4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped; Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs

Servings: persons

2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed
1 tablespoon fresh lemon juice
1/2 to 3/4 cup confectioners sugar
3 large eggs
1 cup whole milk
1/2 teaspoon vanilla
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
8 (1/2-inch-thick) slices from a brioche or challah loaf (not round)
4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs

1
Puree raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor.
2
Sweeten with confectioners sugar to taste (up to 1/4 cup more).
3
Force through a fine-mesh sieve into a bowl, discarding seeds.
4
Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
5
Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat.
6
Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary.
7
Transfer to skillet, without crowding, and reduce heat to moderate.
8
Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread.
9
Press sandwiches gently with a spatula to help slices adhere.
10
Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total.
11
Transfer to a plate and keep warm, covered.
12
Wipe out skillet and make 2 more sandwiches in same manner.
13
Cut French toast in half diagonally and serve with sauce.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed, 1 tablespoon fresh lemon juice, 1/2 to 3/4 cup confectioners sugar, 3 large eggs, and more.

Yes, Ruthie's Chocolate French Toast with Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ruthie's Chocolate French Toast with Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions