Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce

• 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.
2. In a bowl whisk together eggs, vanilla, and milk.
3. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread.
4. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges.
5. Repeat the procedure with other 2 pieces of bread.
6. Dip bread into egg mixture, making sure they are soaked.
7. 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.
8. In a bowl mash 3/4 of the raspberries and stir in the sugar.
9. Stir in the remaining berries.
10. Transfer the browned hearts to a plate and top with the raspberries.
11. Dust with confectioners' sugar and garnish with mint.

thin bittersweet chocolate bar, eggs, vanilla, milk, bread, butter, fresh raspberries, sugar, confectioners

Taken from www.foodnetwork.com/recipes/chocolate-stuffed-heart-shaped-french-toast-with-raspberry-sauce.html (may not work)