Thyme Restaurant Chocolate Croque Monsieur

Yield: 6 servings

Ingredients

• 1 brioche bread loaf
• 1 small jar Nutella
• 1 cup raspberry jam
• 3 tablespoons unsalted butter
• 1/2 cup powdered sugar

Instructions

1. Warm the Nutella in a water bath until soft.
2. Slice the brioche 1/4 inch thick.
3. Spread the softened Nutella on one piece of bread, the raspberry jam on the other. Coat lightly. Put the two pieces together to form a sandwich.
4. In a Teflon pan, melt 1/2 tablespoon of butter over medium heat. Place the sandwich in and cook until golden, then flip over and do the same thing.
5. Cut the sandwich into 4 equal pieces and give it a dusting of powdered sugar and serve it warm.

Attribution

Bubala, chef at Thyme restaurant, Chicago, Illinois