Print Recipe

Chocolate Raspberry Stuffed French Toast Hearts

RG

Ingredients

  • 2 large eggs, beaten lightly
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 4 (1/3 inch thick) slices egg bread or challah
  • 1 ounce bittersweet chocolate, such as Lindt or Ghirardelli
  • 1 tablespoon butter
  • 1/2 cup fresh raspberries
  • 2 teaspoons granulated sugar, or to taste
  • Mint for garnish

Instructions

  1. In a bowl, whisk together eggs, vanilla extract and milk.
  2. Using a 3-inch heart shaped cookie cutter, cut a heart shape from each slice of bread. Place 1/2 ounce of chocolate on top of 2 pieces of the bread. Place a second slice of bread on top of each piece, and gently pinch the edges to make a seal. Dip the "stuffed hearts" into the egg mixture, making sure they're soaked.
  3. Heat the butter in a nonstick 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.
  4. In a bowl, mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries.
  5. Transfer the browned hearts to a plate and top with the raspberries.
  6. Garnish with mint and serve!

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