Directions

Using 2-inch and 3-1/2-inch heart-shaped cookie cutters, punch 8 of each size out of the cinnamon raisin bread (each slice of bread should yield 1 large, or 2 small hearts). Toast each piece until golden brown and spread the large ones with 1 tablespoon of NUTELLA®. Top with the smaller toast pieces. In a chilled medium bowl, whip the heavy cream, maple syrup and vanilla extract until firm peaks form. Spoon a small dollop of cream on top of each toast, garnish with a few raspberries and serve.

Servings: 8 Serving size: 1 cup