Ruthie's Chocolate French Toast

Ingredients

Cooking Directions

French Toast

Beat the eggs with the milk, vanilla, sugar and salt in a large shallow dish.

Working in two batches (you won't be able to make all of the toast in one skillet at one time), melt half your butter in a large nonstick skillet over medium-high heat. Or, if you prefer to work with a griddle, you can heat your griddle to medium-hot.

Dip half the bread slices in the egg mixture until just lightly soaked. Transfer the slices to the skillet and sprinkle the top of each slice with one-fourth of the chocolate. Dip the remaining bread slices in the egg mixture and place each one on top of the chocolate, so it is like a sandwich. Press gently with a spatula so that slices adhere. Turn down the heat to medium and cook, turning once, until well-browned and cooked through, 5 minutes per side.

Remove the toast from skillet and cut them in half (diagonally) and serve them on warmed plates. Spoon a small amount of the raspberry sauce around the toast and garnish with whole raspberries and a sprig of mint.

Raspberry sauce

Combine the raspberries, lemon juice, and 1/2 cup sugar in a food processor. Taste and add additional sugar if desired. Process until well blended and strain through a fine-mesh strainer.