Nutella French Toast

Everyone in my family loves french toast, and what better way to start off Valentine’s Day than with in some chocolate…in the form of Nutella French Toast. A friend at the University of Pennsylvania had suggested this to me – make a nutella-challah sandwich and turn it into french toast…I could not resist!

Yes, it is a stretch to call these “from the garden”, but aside from the nutella, they are quite local…. the eggs are from Farmer Kim and the challah was made at our local bakery – Frankfurt Bakery.

I used a half a loaf of challah, you can use a whole loaf and double the recipe.

We used a variety of toppings, sprinkled with powdered sugar, topped with sliced banana and maple syrup, and my favorite – with my home-made strawberry sauce (which was a strawberry jam that did not set up but has instead become my go-to breakfast topping).

Nutella French Toast

1/2 loaf challah bread, sliced

Nutella

3 eggs (from Farmer Kim)

1/3 to 1/2 cup milk

cinnamon

butter for the pan

powdered sugar, maple syrup, bananas, other toppings

Directions

If the challah is large, slice the slices in half.

Spread the nutella on 1 slice of challah, place a similarly sized slice on top.

Continue making the sandwiches until all the bread is used up.

In a shallow bowl, whisk together the eggs and milk.

Heat a griddle over medium to medium-high heat. Spread with butter once it is hot.

Dip the sandwiches in the egg mixture and place on the griddle.

Sprinkle with cinnamon, if desired. Cook until the bottom is brown and the bottom slice cooked through, 2 to 5 minutes depending upon the heat. Flip, re-coating the griddle with butter before placing the sandwich down. Cook till the bottom is browned and the sandwich fully cooked through, again 2 to 5 minutes.