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Nutella-Stuffed French Toast

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"Nutella is a chocolate hazelnut spread in a jar, created in Italy in the 1940s. When we were living in Europe, we became hooked on it. But the truth is, I'll stuff French toast with anything, from peanut butter and honey to apricot preserves, and it's always a hit."

List of Ingredients

â—¦ 1 (13-ounce) jar Nutella
â—¦ 16 slices good white bread (or 2 slices per person)
â—¦ 6 eggs, beaten
â—¦ 1 cup milk
â—¦ ½ cup sugar
â—¦ ¼ cup orange juice
â—¦ 4 tablespoons butter, melted
â—¦ ½ teaspoon vanilla
â—¦ 1 pinch salt
â—¦ ¼ cup canola oil


Recipe

Spread 1 tablespoon of Nutella between two slices of bread, forming eight sandwiches. Use the dull edge of a large water glass to cut one clean circle out of each sandwich, cutting off the crusts and sealing the sandwich.

Mix together the eggs, milk, sugar, orange juice, butter, vanilla, and salt in a large shallow bowl. Dip the sandwiches in the egg mixture until they are well-covered. Do this in small batches, because you'll cook the French toast immediately after each egg dip.

Heat 2 tablespoons of canola oil on a griddle or in a large skillet over medium heat. Add half the sandwiches and cook, turning once, until browned on both sides. Repeat with the remaining oil and sandwiches. Serve immediately.

Serves 8