A Taste From Home: Stuffed French Toast

French toast served at Mac's Restaurant in Roc...
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By Jean Gruber
Staff Writer

‘Tis the season of love.  I realize many of us have different opinions about Valentine’s Day, but I learned early on that showing myself a little extra love on this day was enjoyable, mainly because it’s my birthday.  This month I’d like to share with you one of my favorite Valentine’s/Birthday recipes, Stuffed French Toast.  I stuff mine with smooth nutella and fresh strawberries.  Nutella is a chocolate hazelnut spread that gets slightly warmed through in between two slices of battered bread.  What’s a better way to show yourself a little extra love than warm chocolatey goodness for breakfast?  Whether you make this recipe for a loved one (who will love you forever after this breakfast) or in the company of your pet dog, you will savor every bite and make it over and over.  Here it is…

Stuffed French Toast

Servings: 2

2 eggs

1 teaspoon vanilla extract

2 tablespoons milk

4 slices of bread (whatever bread you would use for regular French toast)

4 tablespoons nutella

4 fresh strawberries (sliced)

Confectioners’ sugar (as topping)


Beat eggs with vanilla and milk in a bowl.  Spread 1-tablespoon nutella on each slice of bread.  Top 2 of those slices of bread with sliced strawberries.  Cover with the remaining 2 slices of bread to make a ‘sandwich.’  Melt 1-tablespoon of butter in a preheated a medium size skillet.  Dip each of the ‘sandwiches’ into the egg mixture until completely moistened.  Place on the skillet and cook for 2-3 minutes on each side over medium heat, until the outside is golden and center chocolate is slightly warmed through.  Transfer to serving plates and top with leftover strawberries and sprinkle with confectioners’ sugar. Enjoy!

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