Print Recipe

Chocolate Raspberry Stuffed French Toast Hearts



  • 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


  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!


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.