Chocolate French Toast with Raspberry Sauce
6 large eggs
2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon table salt
3 tablespoons unsalted butter
Eight 1/2 inch thick slices of egg bread or brioche
4 ouces bittersweet/semisweet chocolate
Several fresh mint sprigs for garmish (optional)Raspberry Sauce:
1/2 cup fresh raspberries
1 tablespoons fresh lemon juice
1/2 to 3/4 cup confectioners' sugar
Beat the eggs with the milk, vanilla, sugar and salt in a large shallow dish.
Working in two batches (you won't be able to make all of the toast in one skillet at one time), melt half the butter in a large nonstick skillet over medium-high heat. Or, if you prefer to work with a griddle, you can heat your griddle to medium-hot.
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, if desired.
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.
Pairs Well With
A great idea for overnight holiday houseguests!