This recipe is great as a breakfast or as dessert! It includes two of my favorite things: strawberries and chocolate, and brings them together in a delectable creation.
Ingredients:
4 thick slices of challah or brioche bread (at least 1 1/2 inches thick)
2 eggs
1/2 cup milk
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
4 tablespoons Nutella (or any brand chocolate hazelnut spread)
5-6 medium sized strawberries, washed, dried, and sliced thinly
1-2 tablespoons butter
confectioner's sugar, for dusting (optional)
To prepare the batter to dip the bread, whisk together the two eggs in a small mixing bowl. Add the milk, sugar, and extracts. Whisk until well combined, and pour into a shallow dish, large enough for at least one slice of bread to lay in it. Set aside.
To stuff the bread, take a bread knife and slice into the bottom side of a bread slice, forming a pocket. Slice until the pocket reaches almost from one end to the other, taking caution not to slice all the way through the other three sides. Using a butter knife, spread one tablespoon of Nutella inside the pocket. Gently lay strawberry slices on top of the Nutella. Repeat with the other 3 slices of bread.
Heat a skillet over low heat. Melt a little butter into the pan. Take one stuffed bread slice and place it into the batter. Let it soak for about 10 seconds on one side, and then flip it over and let the other side soak for about 10 seconds. If you like your toast more on the custard-y side, you can let it soak for a few more seconds on each side. Place the soaked bread onto the hot skillet. Let it cook over low heat for about 2 minutes on each side, or until each side is golden brown. Repeat with the remaining bread slices.
Place the french toast on a serving platter, and garnish with a dusting of confectioner's sugar and a sliced strawberry. Bon appétit!
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