Recipe courtesy of Gourmet Magazine

Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: serves 1
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1 ounce thin bittersweet chocolate bar, such as Lindt

2 large eggs, beaten lightly

1/2 teaspoon vanilla extract

1 tablespoon milk

4 1/3-inch thick slices stale egg bread

1 tablespoon butter

1/2 cup fresh raspberries

2 teaspoons sugar, or to taste

Confectioners' sugar for dusting

Mint for garnish


  1. 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.

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