May 8, 2013

French toast and chocolate a bliss-inducing pairing

The Associated Press

(Continued from page 1)

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Chocolate-stuffed French toast with raspberry sauce.

The Associated Press

Heat the oven to 350.

In a blender or food processor, combine the raspberries with 21/2 tablespoons of the sugar. Puree, then pour through a mesh strainer. Discard the seeds and set aside the sauce.

In a medium bowl, whisk together the eggs and egg whites. Add the milk, vanilla, salt and remaining 11/2 tablespoons of sugar. Whisk until well combined.

Coat a large nonstick skillet with cooking spray and heat over medium. Dip 2 slices of the bread in the egg mixture until well soaked. Place the soaked slices in the skillet and sprinkle each with a quarter of the chocolate. Dip another 2 slices of bread in the egg mixture, then set them on top of the chocolate, pressing gently but firmly so the pieces adhere.

Cook for 3 minutes, then carefully flip and cook for another 3 minutes. Transfer to a rimmed baking sheet. Repeat with the remaining bread and chocolate, coating the pan with additional cooking spray. When all of the stuffed French toast has been cooked in the skillet and transferred to the baking sheet, bake in the oven for 10 minutes, or until cooked through.

Cut each portion in half on the diagonal, drizzle with some of the raspberry sauce and garnish with additional raspberries.

 

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and for a decade was host of Food Network shows. She currently stars in public TV's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."

 

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