I came across some kind of stuffed French Toast recipe a week or two ago, and have been wanting to make my own ever since. The only problem is I generally tend to favor savory dishes more than sweet, so prior to today I hadn't really felt like making it. I'm certainly glad I did. These were totally delicious, easy to make, and ridiculously filling. No, seriously, you'll see later: I had the equivalent of half of what I plated left.
This recipe (as far as the egg mixture goes) is about enough for four slices. Multiply as needed for larger batches.
Ingredients
Loaf of Challah Bread
(Italian, French, whatever works as long as it is soft bread)
2 Eggs
1/4 cup milk
1 tsp vanilla extract
A few sprinkles of Pumpkin Pie spice
Nutella
Butter
Optional: Strawberries or other fruit garnish, syrup
Directions
ENJOY!
And see? I was totally not kidding that I had way too much leftover!
Loaf of Challah Bread
(Italian, French, whatever works as long as it is soft bread)
2 Eggs
1/4 cup milk
1 tsp vanilla extract
A few sprinkles of Pumpkin Pie spice
Nutella
Butter
Optional: Strawberries or other fruit garnish, syrup
Directions
Slice the loaf of bread into THICK slices. You just want to make sure you have it thick enough so you can easily cut a slit in the flat side and kind of squeeze it open to get the Nutella in without it ripping. (It's not a big deal if the slice gets little holes though.)
Whisk together the eggs and milk. Add the vanilla and a few dashes of the Pumpkin Pie spice. Cinnamon would work here too, but we somehow did not have any and I thought the Pumpkin Pie spice would give it a slightly different twist. It turned out well!
Take the slices of bread after cutting a slit on the flat side and kind of squeeze the ends towards each other with one hand so the hole opens up a little and then use a knife to work the Nutella into the pocket. Use as much or as little as you'd like. You can always drizzle more on top later!
Melt a tablespoon of butter into a skillet (non-stick works best) and make sure it covers the entire pan. Dip your Nutella-stuffed slices of toast into the egg mixture, and make sure to let any excess slide off prior to putting into the pan.
Let slices of bread cook in the skillet for about 3-4 minutes on each side until golden brown and "toasted" for the most part.
Plate the slices and top as you please! I drizzled a little bit of extra Nutella on top, sliced up some Strawberries, and then did just a small drizzle of syrup. In hindsight they would be fine with just the Nutella.
Whisk together the eggs and milk. Add the vanilla and a few dashes of the Pumpkin Pie spice. Cinnamon would work here too, but we somehow did not have any and I thought the Pumpkin Pie spice would give it a slightly different twist. It turned out well!
Take the slices of bread after cutting a slit on the flat side and kind of squeeze the ends towards each other with one hand so the hole opens up a little and then use a knife to work the Nutella into the pocket. Use as much or as little as you'd like. You can always drizzle more on top later!
Melt a tablespoon of butter into a skillet (non-stick works best) and make sure it covers the entire pan. Dip your Nutella-stuffed slices of toast into the egg mixture, and make sure to let any excess slide off prior to putting into the pan.
Let slices of bread cook in the skillet for about 3-4 minutes on each side until golden brown and "toasted" for the most part.
Plate the slices and top as you please! I drizzled a little bit of extra Nutella on top, sliced up some Strawberries, and then did just a small drizzle of syrup. In hindsight they would be fine with just the Nutella.
ENJOY!
And see? I was totally not kidding that I had way too much leftover!
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