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How to Make


Truffle Dust:

  • 1-1/4 oz cocoa powder
  • 1-1/4 oz confectioner's sugar
  • 1 oz freeze-dried raspberries

French Toast:

  • 6 thick slices challah
  • 8-oz cream cheese, softened
  • 4 tbsp mini chocolate chips or chopped bittersweet chocolate
  • 21-oz can raspberry pie filling
  • 6 large eggs
  • 1-1/2 cups Smith's Milk
  • 1 tsp vanilla
  • 3 tbsp butter


  1. Make the truffle dust: Combine cocoa powder, confectioner's sugar and raspberries in food processor and process until finely powdered.
  2. Make the French toast: Cut a deep pocket in the bread slices. Mix together cream cheese and chocolate and spread inside each pocket. Divide pie filling between pockets and press closed.
  3. Whisk together eggs, Smith's Milk and vanilla and pour into a shallow bowl. Heat half the butter in a large skillet over medium heat. Dip bread in egg mixture. Add bread slices to skillet and cook until lightly browned on both sides, about 3 minutes per side. Repeat with remaining butter and bread.
  4. Sprinkle French toast generously with raspberry truffle dust and serve immediately.


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