Nutella-Stuffed French Toast

For Toby’s birthday breakfast, I started us out on a pretty decadent note with one of his favorite sweets – Nutella. I used products from our local dairy, South Mountain Creamery, to create this delicious breakfast treat.

Typically for French toast, I like to use thick slices of bread – about 1 inch thick – as they hold up to the egg/milk soak better. Since I used the Montana White bread from one of South Mountain Creamery’s partner bakeries, which comes pre-sliced, I decided to slather each slice with Nutella to make a sandwich, then continue to make the French toast the same way as regular French toast.  I could definitely see doing this again in the future with homemade jam, or even peanut butter, layered in between.

You may be able to squeeze in one, maybe two, additional French toasts with the amount of egg mixture left over.


Nutella-Stuffed French Toast

Serves: 2

  • 3 South Mountain Creamery Eggs
  • 1/2 cup South Mountain Creamery Whole Milk
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 teaspoons sugar
  • Salt, pinch
  • 4 slices bread, see note
  • Nutella
  • 1 tablespoon South Mountain Creamery Butter

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In a pie pan or 8×8 glass baking dish, add the eggs, milk, vanilla, cinnamon, sugar and salt. Whisk with a fork until everything is fully incorporated and blended well, about 1 minute.

Slather each slice of bread on one side with the Nutella, leaving a slight border without any spread on each piece of bread.

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Take two slices, Nutella side up, and slap them together to make a sandwich. Do the same with the other two pieces of bread.

Place the sandwiches in the egg-milk mixture and let sit for about 1 minute. Flip them over and let sit again for another minute.

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While they are soaking, heat the butter in a large skillet over medium-high heat. Once the butter is melted, transfer the soaked sandwiches to the pan. If you can’t fit both sandwiches in the batter, soak them one at a time, then transfer to the pan.

Cook the French toast on one side for about 2-3 minutes, until golden brown. Flip them over and continue cooking for 2-3 minutes more.

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Remove them from the pan and serve immediately. I served mine with fresh raspberries, but feel free to add a little syrup, whipped cream or berries as toppings. To balance out the sweetness, I also cooked up a couple strips of South Mountain Creamery bacon – so delicious!

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