Chocolate French Toast with Raspberry Sauce

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.