Nutella Stuffed French Toast with Raspberry Syrup

For the syrup:

3 cups raspberries, fresh or frozen

1 cup water, divided

½ cup sugar

1 teaspoon pure vanilla extract

For the toast:

3 large eggs

1/4 cup milk

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

8 slices French bread (sliced about 3/4-inch thick)

6 tablespoons Nutella

1 tablespoon butter

To serve:

Powdered sugar, fresh raspberries, whipped cream

For the syrup:

Combine berries and 1/2 cup water in medium sauce pan. Cover. Simmer 15-20 minutes. Add remaining water and boil for an additional 2-3 minutes. Remove from heat. Strain through a fine mesh strainer into a clean bowl, using a rubber spatula to press the pulp though but eliminating the seeds.

Rinse the sauce pan of any leftover seeds or pulp. Return the juice to the pot and add the sugar. Bring to boil, reduce heat to low and continue to cook 5-6 minutes or until slightly thickened. Remove from heat and stir in vanilla. Allow to cool to warm before serving.

For the toast:

In shallow dish, whisk together eggs, milk, vanilla and cinnamon.

Spread 1½ tablespoons Nutella on four slices of French bread and top with the remaining four slices to create sandwiches. Dip in egg mixture and flip to coat both sides.

Melt butter in skillet over medium high heat. Add the French toast sandwiches and cook approximately 3 minutes per side, or until golden brown.

To serve:

Top with syrup, fresh fruit, a dusting of powdered sugar and whipped cream.