Thyme Restaurant Chocolate Croque Monsieur

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  • 1 brioche bread loaf
  • 1 small jar Nutella
  • 1 cup raspberry jam
  • 3 tablespoons unsalted butter
  • 1/2 cup powdered sugar


  1. Warm the Nutella in a water bath until soft.
  2. Slice the brioche 1/4 inch thick.
  3. 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.
  4. 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.
  5. Cut the sandwich into 4 equal pieces and give it a dusting of powdered sugar and serve it warm.

Serves 6.

Source: Bubala, chef at Thyme restaurant, Chicago, Illinois