| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Cklive01 | 1 | servings |
INGREDIENTS
| 1 | oz | Bittersweet chocolate bar; thin, such as Lindt |
| 2 | lg | Eggs; beaten lightly |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Milk |
| 4 | sl | Stale egg bread; (1/3" thk) |
| 1 | tb | Butter |
| 1/2 | c | Fresh raspberries |
| 2 | ts | Sugar; or to taste |
| Confectioners' sugar; for dusting | ||
| Mint; for garnish |
INSTRUCTIONS
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick 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. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint. This recipe yields 1 serving. Comments: The original recipe title as listed is "Chocolate Stuffed Heart-Shaped French Toast With Raspberry Sauce". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8819 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-13-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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