Chocolate Hazelnut Stuffed French Toast (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 large eggs, lightly beaten |
1 cup whole milk |
pinch of salt |
3 tablespoons butter |
8 (1/2-inch) thick slices brioche or challah bread |
8 tablespoons chocolate hazelnut spread, divided |
grade b maple syrup or powdered sugar, for serving |
Directions:
1. In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar.
2. BYOC: A beautiful and tasty garnish would be toasted chopped hazelnuts. Also, bananas, strawberries or blueberries would be delicious as well. Go ahead and make a fruit sauce to go with it for mom on Mother's Day. She will absolutely adore the sauce and you.
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