|
Quick Raspberry Sauce
1 pint fresh raspberries
1 T. fresh lemon juice
1/2 to 3/4 C. confectioners' sugar
Combine raspberries, lemon juice, and ½ cup sugar in a food processor. Taste and
add more sugar if desired. Process until well-blended and strain through a
fine-mesh strainer.
Yield: About 1 cup. |
|
Chocolate French Toast with Raspberry Sauce
6 large eggs
2 C. whole milk
1 t. vanilla
1 T. sugar
1/2 t. salt
3 T. unsalted butter
8 1/2-inch-thick slices brioche or egg bread
4 oz. bittersweet or semisweet chocolate, broken into large chunks and finely
chopped
1 C. quick raspberry sauce
1/2 C. fresh raspberries
Several fresh mint sprigs for garnish
Beat eggs with milk, vanilla, sugar, and salt in a large, shallow dish. Working
in 2 batches, melt half of the butter in a large, non-stick skillet over
medium-high heat or heat a griddle to medium-hot. Dip half of the bread slices
quickly in the egg mixture until lightly soaked. Transfer to the skillet and
sprinkle each slice with one-fourth of the chocolate.
Dip remaining bread in the egg mixture and place on top of the chocolate. Press
gently but firmly with a spatula so the slices adhere. Turn down the heat to
medium and cook, turning once, until well-browned and cooked through, 5 minutes
per side. Cut in half on the diagonal and serve on warmed plates. Spoon a small
amount of the raspberry sauce around the toast and garnish with whole
raspberries and a sprig of mint. Serve the remaining sauce on the side.
Servings: 4.
|
|
