May Recipe of the Month
Chocolate French Toast with Raspberry Sauce
A delicious breakfast or dessert, ready in less than an hour. This is the only recipe for French toast you will need AND it happens to be a perfect treat for Mother's Day; which is why we had to post this a few days early :)
For raspberry sauce
2 cups - Fresh raspberries (1/2lb) or 1 3/4 cups frozen, thawed
1 tablespoon - Fresh lemon juice
1/2 to 3/4 cup – Confectioner’s sugar
For French toast
3 - large eggs
1 cup - Whole milk
1/2 teaspoon - Vanilla
1/2 tablespoon - Granulated sugar
1/4 teaspoon - Salt
3 tablespoons - Unsalted butter
8 (1/2-inch-thick) slices - Brioche or challah loaf
4oz fine-quality - Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: Confectioner’s sugar; fresh raspberries; fresh mint sprigs
Purée raspberries, lemon juice, and 1/2 cup confectioner’s sugar in a food processor. Sweeten with confectioner’s sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
Make French toast:
Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
Cut French toast in half diagonally and serve with sauce.
Makes 4 breakfast or dessert servings.
Adapted from Sara Moulton Cooks at Home