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. This recipe yields 1 serving. Comments: The original recipe title as listed is "Chocolate Stuffed Heart-Shaped French Toast With Raspberry Sauce". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8819 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 08-13-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (747g)|
|Recipe Makes: 1|
|Calories from Fat: 691 (49%)|
|Amt Per Serving||% DV|
|Total Fat 76.8g||102 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 2202.9mg||678 %|
|Sodium 1338.2mg||46 %|
|Potassium 1006.6mg||26 %|
|Total Carbohydrate 107.8g||32 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 99.6g|
|Protein 75.7g||108 %|
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Calories per serving: 1404
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