Tuesday, May 14, 2013

Mmmmmm.....Mother's Day

Take some souvenirs from Hawaii....


That had just come back on the red eye with Meredith Sunday morning....


Add some strawberry sauce....(raspberries were too expensive, and I have none left in the freezer)


And some eggs....


Lots of love and chocolate....


And you end up with this.  Chocolate Stuffed French Toast.
Was it good....mmmm....:)
Thanks David and Meredith!


We had it for supper.  I'm not a breakfast in bed person, and I was out for lunch with my mother.

This recipe for stuffed French toast — perfect for breakfast in bed for Mom on Mother’s Day — is a little healthier than the original. We start with whole-wheat bread, replace some of the whole eggs with egg whites, and swap in raspberry sauce for maple syrup. Complement the finished French toast with some freshly squeezed orange juice and a pot of freshly brewed coffee, and you’re off to the races.

Chocolate-stuffed French Toast with Raspberry Sauce
Start to finish: 45 minutes
Servings: 4

1 pint (2 cups or 500 mL) fresh raspberries, plus extra to garnish
1/4 cup (60 mL) sugar, divided
2 large eggs
2 large egg whites
1 cup (250 mL) 1-per-cent milk
1 1/2 tsp (7.5 mL) vanilla extract
Pinch of table salt
8 slices whole-wheat bread, lightly toasted
3 oz (86 g) bittersweet chocolate, coarsely chopped
Heat the oven to 350 F (175 C).
In a blender or food processor, combine the raspberries with 2 1/2 tbsp (37.5 mL) of the sugar. Puree, then pour through a mesh strainer. Discard the seeds and set aside the sauce.
In a medium bowl, whisk together the eggs and egg whites. Add the milk, vanilla, salt and remaining 1 1/2 tbsp (22.5 mL) of sugar. Whisk until well combined.
Coat a large non-stick skillet with cooking spray and heat over medium. Dip 2 slices of the bread in the egg mixture until well soaked. Place the soaked slices in the skillet and sprinkle each with a quarter of the chocolate. Dip another 2 slices of bread in the egg mixture, then set them on top of the chocolate, pressing gently but firmly so the pieces adhere.
Cook for 3 minutes, then carefully flip and cook for another 3 minutes. Transfer to a rimmed baking sheet. Repeat with the remaining bread and chocolate, coating the pan with additional cooking spray. When all of the stuffed French toast has been cooked in the skillet and transferred to the baking sheet, bake in the oven for 10 minutes, or until cooked through.
Cut each portion in half on the diagonal, drizzle with some of the raspberry sauce and garnish with additional raspberries.

Nutrition information per serving: 380 calories; 130 calories from fat (34 per cent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 95 mg cholesterol; 54 g carbohydrate; 9 g fibre; 26 g sugar; 17 g protein; 400 mg sodium.


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