Nutella Stuffed French Toast

 

With kids home for spring break I made another take on this decadent Nutella stuffed French toast for breakfast today. My kids are chocolate obsessed and Nutella addicts. And being that you’re here, reading this, or just shooting down to get the recipe asap…I’m guessing you are too. It’s so nice to meet you too.

The secret is in the egg wash. Must.put.cinnamon.and.vanilla.into.the.eggwash. Then of course, there’s scooping the Nutella on the bread like your life depends on it. Because, if you’re anything like my family and love a good solid treat on the weekends after a hectic week, you need this. And soaking it in that magical egg wash, smelling the cinnamon and vanilla cascading into your senses, with the chocolate and hazelnut like a dream come true. 

And then there’s the cinnamon sugar. The fairy dust for all French toasts. The two pieces of French toast adhere through cooking and become a fun stuffed muffin!
 

INGREDIENTS

  • 20 slices soft white bread

  • 2 eggs

  • 1 cup milk

  • 1 1/2 tsp cinnamon

  • 1/2 cup plus 1 tbsp sugar

  • 1 tsp vanilla essence

  • 1 cup chocolate hazelnut spread

INSTRUCTIONS

  • Pre-heat oven to 180ºC (350ºF) and grease a 12 whole cupcake tin, set aside.

  • Using a 4” round cookie cutter, cut out the centre of each piece of white bread, keeping the crusts for breadcrumbs.

  • In a bowl whisk together eggs, milk, 1/2 tsp cinnamon and 1 tbsp sugar until smooth. Dip a round of bread in the egg and then press into the centre of a cupcake cavity. Repeat with remaining rounds.

  • Fill each with a heaping tablespoon of chocolate hazelnut spread. Cover with another egg dipped round and gently press the edges to adhere and press into the sides of the tin.

  • Mix together remaining sugar and cinnamon, sprinkle generously over top of each and bake for 20-25 minutes until cooked and golden brown.

  • Enjoyyyyyyy!

 
Desserts, BreakfastAmna Tabba3 Comments