This morning, Chef Rob Thomas was in with his recipe idea for Easter brunch. It’s quick, it’s simple and so delicious. Enjoy!
Nutella Stuffed French Toast
- 2 tablespoons chocolate-hazelnut spread (such as Nutella)
- 4 slices cinnamon bread (such as Pepperidge Farm)
- 1/4 cup milk
- 1 large egg, beaten
- 1/4 teaspoon vanilla extract
Spread one tablespoon of chocolate-hazelnut spread onto one side of two slices of cinnamon bread. Top each with another bread slice to make two sandwiches.
Beat milk, egg and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side.
Prepare a nonstick pan with cooking spray over medium-high heat.
Cook sandwiches in the hot pan until browned on the bottom, about two minutes. Flip sandwiches and continue cooking until other side is browned, about one more minute.