ingredients

  • 4 slices brioche, at least 2 inches thick (or cinnamon, cinnamon raisin, egg bread or whole wheat bread)
  • 1/2 cup Nutella hazelnut spread
  • 2 large eggs, beaten
  • 1 cup 1% milk
  • 1/2 teaspoon vanilla extract
  • 1/8 cup vegetable oil
  • 1 cup fresh berries, variety
  • Fruit preserves, optional

directions

Make a slit in sides of each slice of bread to make a pocket that can be filled.

Pipe or spoon 2 tablespoons Nutella into center of each slice of bread through slit. Place on sheet pan, cover and refrigerate until ready to cook.

In bowl, whisk eggs until smooth, then whisk in milk and vanilla; cover bowl and refrigerate until ready to use.

For each serving, pour egg batter into a flat dish, lay a filled slice of bread in egg batter and let soak. Turn and soak other side of sliced bread. Soaked bread should be slightly wet but not soggy or falling apart.

Meanwhile, heat 2-3 tablespoons oil in non-stick skillet over medium heat; place batter-soaked slice of bread into hot skillet and cook 1 1/2 minutes on each side, turning once, until golden brown. Remove from skillet, place on sheet pan and bake in 325 degrees F convection or 375 degrees F conventional oven for 5-6 minutes or until heated through completely.

To serve, top each golden, hot piece of stuffed French toast with 1/4 cup fresh berries. Serve immediately. Serve fruit preserves on side, if desired.

Tip: Pair with a glass of milk or orange juice for a well-balanced breakfast.

Recipe reprinted by permission of Ferrero. All rights reserved.