MARTIE DUNCAN MAKES STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Why have one slice of bread for your French Toast when you can have two with strawberries and Nutella in the middle? This recipe is so good, you’ll be tempted to make it every weekend—brunch will never be the same!

STRAWBERRY NUTELLA STUFFED FRENCH TOAST
Makes 5 servings

INGREDIENTS
5 large eggs
¾ cup heavy cream (you may also use milk or half and half or any combination)
1/4 teaspoon kosher salt
1 ½ cups fresh strawberries, sliced thick
10 slices Brioche or soft loaf bread, thick sliced is best
10 tablespoons Nutella® chocolate hazelnut spread
1/2 tablespoon unsalted butter
1/4 cup Confectioners sugar, for dusting
Maple syrup, optional

DIRECTIONS:
Hull and slice the strawberries. Set aside on a paper towel.

In a large mixing bowl whisk together the eggs, heavy cream and salt. Set aside.

Spread the bread with Nutella, making certain to go all the way to the edges. This is the “glue” that will hold the bread together. Put strawberry slices on top of five slices of bread which have been spread with Nutella. Put the bread together to form 5 sandwiches.

Preheat a large nonstick skillet over medium heat.

Working one at a time, quickly dip the sandwich in the egg mixture, letting it sit about 2-3 seconds per side to soak up the egg mixture.

Turn up the heat to medium-high. Add a pinch of the butter to the pan. When the butter bubbles, add the sandwich and cook until golden brown, about 2-3 minutes per side until golden brown. Repeat.

Use a serrated knife to slice on the diagonal for serving.
Dust with Confectioners sugar. Serve with warm maple syrup, if desired.