Grilled Chocolate French Toast with Roasted Figs and Raspberries
- 3 eggs
- 150 ml milk
- ½ tsp vanilla powder
- 8 slices of ciabatta
- 50 g dark chocolate, finely chopped
- oil, for frying
- 6 figs, cut in half
- 80g raspberries
- 3 tbsp brown sugar
- 25 ml water
- Whipped cream
Preheat oven to 180°C. Place figs in a single layer on a baking sheet and bake for 8-10 minutes, until slightly browned. Leave to cool.
To make the mashed raspberries, place the berries and sugar in a pot over medium-high heat and add the water, then stir. When the water starts to simmer, take it off the heat and mash with a fork. Leave aside.
Cut a slit on one side of the ciabatta slice and stuff with dark chocolate.
Heat oil in a grill pan. Dip the bread lightly into the egg mixture and the grill on both sides for 2-3 minutes, until browned.
Serve with whipped cream, mashed raspberries and figs. Enjoy!
Recipe and image courtesy of Anett Velsberg.