I have never been one to indulge on breakfast foods. It always sounds like an awesome idea, but then afterwards it just feels like the food I have eaten sits in my stomach all day long. I like to start off my mornings with something light like yogurt or oatmeal. I decided to step it up a notch one weekend after remembering seeing this recipe last year. With Valentine’s Day rapidly approaching, I knew this would make a perfect treat for your Valentine. Mine might just get it again later this week.
You start off my filling some hearty bread with a generous spoonful of Nutella, you coat the bread pieces and fry them up. The result is an amazingly delicious and decadent breakfast treat. The Nutella ends up being pretty gooey and pairs perfectly with the macerated strawberries. I was intrigued by adding flour into the egg batter for the french toast since I had never done that before but the result is a nice golden brown crust. Trust me your Valentine will love you forever if you make them this!
Nutella Stuffed French Toast with Strawberries
1 cup sliced strawberries
2 teaspoons sugar
Juice of half a lemon
4 thick slices (1 1/2 to 2-inches) bread, such as challah or soft Italian bread
About 1/2 cup Nutella
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Powdered sugar for serving
What you’ll do:
In a small bowl, combine the strawberries, sugar and lemon juice. Gently toss the strawberries to coat and set aside to macerate at room temperature.
Carve a small pocket into each slice of bread, do not carve all the way through (I used my knife to make an outline, then picked out some filling). Fill each slice of bread with about Nutella, I just guessed on the amount.
Heat a large pan over medium heat. In a shallow dish, whisk together the egg and milk. Add in the melted butter and vanilla, whisk to combine. Add the flour, cinnamon and salt and whisk until smooth. Add about 1 tablespoon of butter to the heated skillet and coat evenly. Working with a few pieces at a time, place the nutella filled slices into the egg mixture. Let soak for about 30 seconds per side, allow excess to drip off and transfer to the heated skillet. Repeat with remaining slices. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes on the opposite side. Continue to butter the pan as needed and repeat with remaining slices. Transfer to a plate, dust with powdered sugar, then top with prepared strawberries. Serve immediately.
Source: Cook Like a Champion