| 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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