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My boyfriend is a huge fan of french toast. As early on as our first conversations he’s been talking about french toast constantly. I hadn’t made french toast in such a long time so I had to re-learn the art of french toast just for him. I encountered too many recipes that were too eggy, others made the toast too soggy while others didn’t have enough flavour. After many trials and many people in the dorms coming up to me asking me what I was making that smelled so delicious, I finally came up with a recipe I could live with.
Recently I adapted it to include Nutella stuffed inbetween. It's still a fairly simple process.
French Toast can be very finicky sometimes. It takes some practice to find a recipe that works for you. If anything, use this as a guideline for your own version =)
2 eggs
2 tbsp milk
1/2 tsp cinnamon
1/4 tsp vanilla
4 thick slices of bread
1 tbsp oil / butter
3 tbsp nutella per sandwich
1. Mix the eggs, milk and vanilla together in a shallow bowl big enough to fit your bread slices. Sprinkle in the cinnamon, add more or less depending on your tastes.
2. On medium heat, oil the pan with whatever method you choose.
3. Take two slice of bread and spread Nutella on one side to form a Nutella sandwich.
4. Take the sandwich, lay one side of the bread in the mixture. Immediately flip the sandwich so the other side gets coated. Lift for a moment just to let whatever excess mixture drip off and immediately place into the pan.
4. After a couple of minutes (3-4), flip the sandwich in the pan. Cook until both sides are golden brown.
5. Repeat step 3 for the other sandwich.
NOTE – Before dipping each new ssandwich into the mixture, be sure to mix it with a fork and/or add some more cinnamon to the mix. Also be sure to re-oil the pan a little bit before placing a new sandwich to ensure that it browns just as nicely as the last.
6. Pour syrup or eat as is. Enjoy!
Variations: add nutmeg, sprinkle icing sugar, use almond extract, add fruit, stuff with peanut butter.
Theresa111 says:
I have never tasted Nutella but knowing it is hazelnut based I believe I would lick the spoon.
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