25 November 2012

Cranberry Nutella Stuffed French Toast

After the Thanksgiving feasting has ended, it's not the people who are stuffed.  Your refrigerator is also shamefully over-filled with remnants of turkey, gravy, potatoes and rolls.  But my favorite of all Thanksgiving meal leftovers is the cranberries.  This fabulous spread is not only delicious on turkey and rolls, but is wonderful in spread on just about anything.  Bagels, sandwiches and pancakes all come alive with the addition of this tart and fruity topping.  

While I love the cranberries, the hubs loves the chocolate.  Specifically, the hazel-nutty chocolate goodness of Nutella.  In retrospect, we should've gone with a Nutella wedding cake (in addition to the funfetti).  In moments of happiness, stress or simple hunger, he will often wander to the pantry with a spoon, reappearing after several minutes while smacking his lips.  Then I know that it's time to bring out the stuffed french toast for breakfast.

The first time we did Nutella stuffed French toast was for a Valentine's breakfast.  And oh my, was it glorious.  When spread on hot toast, Nutella undergoes a truly glorious transformation from a semi-solid into a melty and warm river of chocolate goodness.  But when that hot toast is first soaked in a savory cinnamon egg batter and grilled to perfection, the result is even better.  No need for syrup or butter when you have melty Nutella.  

This flavor combination is fabulous.  Tart cranberries, chocolate and whole grain bread served up hot with a light sprinkling of powdered sugar.  If you can't find whole grain by all means use plain white French bread, but the extra texture and flavor of either a multi or whole grain bread is really delightful.  Since the filling is so sweet, I find it helps balance the flavor out a bit.  

May your leftovers be merry, bright and paired with chocolate.  

Cranberry Nutella Stuffed French Toast (2-3 servings)

  • 2 eggs
  • 1/2 c milk (we use non-fat)
  • 1/2 tsp vanilla
  • few dashes of cinnamon
  • 5 tbs cranberry sauce, divided
  • 6 slices whole grain French bread
  • 1 tbs butter
  • 3 tbs Nutella
  • powdered sugar (to garnish)
In a small bowl, combine the eggs, milk, vanilla, cinnamon and 2 tablespoons cranberry sauce.  Whisk together until well combined.  Lay the bread slices in a baking dish and pour the egg mixture over the top.  Soak until the egg mixture is completely absorbed.  

Pre-heat a large pan over medium heat.  Melt the butter in the pan, then lay the soaked bread in the pan.  Cook for 4-5 minutes until golden brown, then flip and cook for an additional 4-5 minutes.  While the bread is finishing, spread three slices with cranberry sauce and three with Nutella.  Sandwich the bread together so that the Nutella and cranberries are inside facing one another.  Serve hot, garnishing with a sprinkle of powdered sugar and additional cranberry sauce.  

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