Chocolate Hazelnut Stuffed French Toast: A Breakfast Delight!

Ingredients

• 4 slicesbread
• 150 g (½ cup)chocolate hazelnut spread
• 2eggs
• 120 ml (½ cup)milk
• 1 teaspoonvanilla extract
• ½ teaspoonground cinnamon
• to tastebutter, for cooking
• to taste, optionalfresh fruit, for topping

Instructions

1. 1

   Make the sandwiches

   Spread the chocolate hazelnut spread over two slices of bread. Place the remaining slices on top to form two sandwiches.

2. 2

   Whisk the coating

   In a bowl, whisk together the eggs, milk, vanilla extract and cinnamon.

3. 3

   Heat the skillet

   Set a skillet over medium heat and add butter.

4. 4

   Dip the sandwiches

   Dip each sandwich into the egg mixture, coating both sides.

5. 5

   Cook until golden

   Cook the sandwiches in the skillet until golden brown on both sides.

6. 6

   Serve warm

   Serve warm, topped with fresh fruit if desired.

What is stuffed French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked in a pan, a familiar breakfast in the United States with versions found in many cuisines. This take turns it into a sandwich, with chocolate hazelnut spread tucked inside.

The method keeps the filling enclosed while the outside browns. A little cinnamon and vanilla brings warmth to the egg coating, while fresh fruit can offset the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 8g protein, 40g carbs, 18g fat.

The bread and chocolate hazelnut spread supply most of the carbohydrates, while the spread and cooking butter contribute much of the fat. Eggs and milk provide some protein. Serve with fresh fruit, and consider adding a protein-rich side such as plain yoghurt to round out the plate.

Choose the bread

Bread: Choose slices sturdy enough to hold the filling and the egg mixture without tearing. Bread that is not very fresh can be easier to handle, but avoid slices so dry that they crumble.

Filling: Spread the chocolate hazelnut spread across the bread without pressing it right to the edges. This helps keep it inside the sandwich as you dip and cook.

Coat without soaking

Egg mixture: Whisk the eggs, milk, vanilla and cinnamon until evenly combined. Dip each sandwich on both sides so it is coated, rather than leaving it submerged in the mixture.

Brown gently

Skillet: Medium heat gives the bread time to colour while the centre warms. Add butter to the pan for cooking, as directed, and cook the sandwiches on both sides until golden brown.

Check the finish

Colour: Look for an even golden-brown surface on both sides. The recipe gives colour, rather than a fixed cooking time, as the cue for doneness, so keep an eye on the skillet as the sandwiches cook.

Serve with fruit

Topping: Fresh fruit is optional, but its juicy, fresh flavour contrasts nicely with the rich filling. Serve the sandwiches warm, with fruit on top if you want it.

Recipe notes & tips

• Spread the filling evenly so each bite has a similar amount.
• Whisk the egg mixture well so the cinnamon is distributed throughout.
• Dip both sides of each sandwich, but avoid letting the bread sit in the mixture.
• Cook over medium heat and watch for an even golden colour.
• Add fresh fruit just before serving for a fresh topping.

Variations

• Berry topping: Add sliced strawberries or other fresh berries before serving.
• Banana topping: Add sliced banana for a soft, sweet contrast.
• Extra cinnamon: Increase the cinnamon slightly in the egg mixture for a warmer spice note.
• Different bread: Use another sturdy sliced bread that holds together when dipped.
• Fruit on the side: Serve the fresh fruit alongside instead of on top.

Common mistakes to avoid

• Overfilling the bread: Spread the filling in a thin, even layer so it is less likely to escape.
• Soggy bread: Dip each side to coat, then lift the sandwich out rather than soaking it.
• Uneven coating: Whisk the egg mixture thoroughly before dipping.
• Heat too high: Keep the skillet at medium so the outside has time to brown without rushing.
• Turning too soon: Let one side cook until golden brown before turning the sandwich.

How to store

These are best served warm after cooking. If needed, refrigerate leftovers in a covered container and reheat in a skillet over medium-low heat until warmed through; the bread may soften in storage.

Frequently asked questions