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Thyme Restaurant Chocolate Croque Monsieur

Source: Bubala, chef at Thyme restaurant, Chicago, IllinoisServes 6 people.1 brioche bread loaf
1 small jar Nutella
1 cup raspberry jam
3 tablespoons unsalted butter
1/2 cup powdered sugarWarm the Nutella in a water bath until soft.Slice the brioche 1/4 inch thick.Spread the softened Nutella on one piece of bread, the raspberry jam on the other. Coat lightly. Put the two pieces together to form a sandwich.In a Teflon pan, melt 1/2 tablespoon of butter over medium heat. Place the sandwich in and cook until golden, then flip over and do the same thing.Cut the sandwich into 4 equal pieces and give it a dusting of powdered sugar and serve it warm.

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Nutella bundt cake
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Chocolate-nutella covered strawberries with champagne
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