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.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
296 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Prepare a nonstick pan with cooking spray and heat over medium-high heat.
Step 4
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.
Ingredients
¼ cup milk
¼ teaspoon vanilla extract
1 large egg, beaten
cooking spray
2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
4 slices cinnamon bread (such as Pepperidge Farm®)
