Chocolate Stuffed French Toast With Raspberry Sauce

• 1 pint fresh raspberry, plus
• 13 cup fresh raspberry
• 12-34 cup confectioners' sugar
• 1 tablespoon fresh lemon juice
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 12 teaspoon salt
• 2 tablespoons unsalted butter
• 8 slices brioche bread or 8 slices egg bread, 1/2 inches thick
• 4 ounces bittersweet chocolate chips or 4 ounces semi-sweet chocolate chips
• 3 sprigs of fresh mint (to garnish)

1. Put 8 raspberries on the side for later.
2. To make sauce combine the raspberries, 1/2 cup sugar and lemon juice in a blender and blend on liquefy until smooth.
3. Strain through a fine mesh sleeve.
4. Whisk in additional sugar if desired.
5. To make the French toast, beat the eggs with the milk, vanilla, sugar and salt in a large shallow bowl.
6. Working in two batches, melt half of the butter in a large non-stick skillet over medium high heat or heat a griddle to medium hot.
7. Dip half the bread slices quickly in the egg mixture until slightly soaked.
8. Transfer to skillet and sprinkle each slice with a quarter chocolate chips.
9. Dip the remaining bread into the egg mixture and place on top of chocolate press gently but firmly with a spatula to adhere the slices.
10. Turn down the heat to medium low and cook turning once until well browned and cooked through, 5 minutes per side.
11. Serve on warmed plates sprinkled with a little additional confectioners' sugar.
12. Spoon a small amount of raspberry sauce around the toast and garnish with 2 whole raspberries and a sprig of mint.
13. Serve the remaining sauce on the side.

fresh raspberry, fresh raspberry, confectioners, lemon juice, eggs, milk, vanilla, sugar, salt, unsalted butter, bread, chocolate chips, mint

Taken from www.food.com/recipe/chocolate-stuffed-french-toast-with-raspberry-sauce-306896 (may not work)