My daughter loves this stuffed French toast with Nutella. You could add some sliced fruit to the sandwich if you'd like; try bananas or strawberries. Dust with powdered sugar and serve with pancake syrup.
Ingredients
- chocolate-hazelnut spread (such as Nutella): 2 Tbsp (to taste)
- slices cinnamon bread (such as Pepperidge Farm): 4 piece
- milk: 0.25 cup
- egg: 1 piece (beaten)
- vanilla extract: 0.25 tsp
- cooking spray:
Metric Conversion
Stages of cooking
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Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
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Whisk together milk, beaten egg, and vanilla in a shallow bowl until smooth. Soak each sandwich in milk mixture until bread is moistened, about 15 seconds per side.
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Coat a nonstick pan with cooking spray and heat over medium-high heat.
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Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until the other side is browned, about 1 minute more.
