Chocolate Raspberry Stuffed French Toast Hearts

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!