Valentine’s Day is a time for romance, love and lots of chocolate! Combine all of those together and you've got the makings for something spectacular. Why not treat that special someone to a delicious breakfast in bed, with a decadent chocolate French toast as the main event? They’ll love you for it and there will even be enough to share!
While it’s true that Valentine’s Day falls during the week, this year, there’s still time for this amazing breakfast. Have all of the ingredients prepped the night before and then make the French toast in the morning. It won’t take much more time than just making a couple of sandwiches.
Since chocolate and raspberries complement each other so well, top this already sublime treat with a lovely raspberry sauce.
This wonderful recipe comes from Richard and Jan Grinnell from 5 Ojo Inn Bed and Breakfast in beautiful Eureka Springs, Arkansas. Be sure to make plans to visit them soon as they are in the process of planning their spring herb and flower garden planting and finishing up some re-modeling.
Note that challah bread, a rich egg bread, can be hard to find. However, It becomes easier to locate as Easter gets closer. Try Farrell Family Bread in Tulsa on the weekends and then freeze. Or you can make it yourself. Brioche is a good substitution and in a pinch, you could use French bread, but the results would not quite be the same.
Chocolate French Toast with Raspberry Sauce
- 4 cups fresh raspberries (1 lb.); or 3 1/2 cups frozen
- 2 tablespoon fresh lemon juice
- 1 cup confectioners’ sugar; up to 1 1/2 cup
- 6 large eggs
- 2 cup whole milk
- 1 teaspoon vanilla
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 16 slices challah bread; 1/2 inch
- 8 oz. semisweet chocolate; finely chopped
Purée raspberries, lemon juice, and 1 cup confectioners’ sugar in a food processor. Add additional confectioners’ sugar to adjust the sweetness if needed.
Strain through a fine-mesh strainer into a bowl, discarding seeds.
Make French toast:
Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
Dip 8 bread slices briefly in egg mixture until lightly soaked, turning once if necessary.
Sprinkle 4 slices with 1 oz. of chocolate each. Top each with an egg-dipped bread slice.
Press sandwiches gently with a spatula to help slices adhere.
Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through.
Transfer to a pre-warmed oven to keep warm (do not stack them). Wipe out skillet and make 4 more sandwiches in same manner.
Cut French toast in half diagonally and serve with sauce.
Garnish with confectioners’ sugar, fresh raspberries and fresh mint sprigs.
Makes 8 servings