Ingredients

Serves 4

4 slices of brioche (4cm thick)
16 squares of your favourite chocolate
80gr butter
80gr CSR Smart sugar
250gr raspberry (fresh or frozen)
1 vanilla bean
500ml milk
2 eggs
35gr castor sugar
Sour cream

Method

In a bowl whisk together the milk, eggs and 35gr sugar and set aside.

Slide four squares of chocolate into each slice of brioche and set aside.
.
In a frying pan melt 20gr of butter. Add 20gr of CSR Smart sugar and cook together until light caramel, then add the vanilla and the raspberries. Cook for about 30 seconds if using fresh raspberries, a little longer if frozen.

In the meantime soak the brioche in the egg mix. Melt 60gr of butter in a frying pan, pan fry the brioche on both side until golden brown and sprinkle 60gr of sugar over the top to caramelize.

Place the French toast on the plate and add a good spoon of the raspberries over the top and a nice dollop of sour cream over the top of that. YUMMY!

Tip: Cook over medium heat so as not to burn the butter.


CSR: http://www.csrsugar.com.au/BetterForYou.aspx