Description
My daughter loves when I make this stuffed French toast. You could add some sliced fruit to the sandwich if you’d like; try bananas or strawberries. Dust with powered sugar and serve with pancake syrup.
Ingredients
- 2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
- 4 slices cinnamon bread (such as Pepperidge Farm®)
- ¼ cup milk
- 1 large egg, beaten
- ¼ teaspoon vanilla extract
- cooking spray
Instructions
- 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.
- 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 and heat over medium-high heat.
- Cook sandwiches in the hot pan until browned on the bottom
- about 2 minutes. Flip sandwiches and continue cooking until other side is browned
- about 1 minute more.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 2