Custardy slices of french toast stuffed with rich and creamy Nutella and tart strawberries. Hubba hubba.
The first time I really ate Nutella was my sophomore year of high school, at an elephant sanctuary, in Thailand.
I say really ate because before then I had tastes here and there. But in Thailand I spread Nutella over bread like it was my job.
I was there on one of those teen service trips where you go with the intension of doing meaningful work, but in reality you tag along with whatever local group you’re working with and call it ‘community service.’
Don’t get me wrong, there should be elephant sanctuaries and mahouts (elephant trainers), but pairing mahouts up with teens doesn’t really help lessen the plight of the elephants.
But I did get to bathe in a river with my elephant, so there’s that.
Anyways. Back to Nutella. So we had a few overnight trips where we’d pack up camping gear, food, and water on the backs of our elephants, then ride them into the jungle. It was fucking awesome. And when we got hungry, we’d snack on white bread slathered in Nutella.
Someone actually kept a bag of bread and a huge jar of Nutella so we could all eat it for breakfast, lunch, and dinner. No one complained.
So today I’ve made strawberry Nutella stuffed french toast. You can call it healthy because you get good protein from the eggs, and good fat and fiber from the Nutella.
Fellas, if you want to impress your lady (Alex are you reading this), wake up Saturday morning and make her this. She will love you forever.
- 2 large eggs, room temperature
- 1/3 cup whole milk
- 1/4 cup light cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 thick slices brioche or other soft bread
- 1/4 cup nutella
- 1/2 cup strawberries, sliced thinly
- Heat large skillet or griddle over medium low heat with 2 tablespoons of butter.
- Spread half of nutella onto a slice of bread, leaving a ¼ to a ½ inch border. Top with slies of strawberries. Sandwich with second piece of bread. Repeat with remaining ingredients.
- Whisk together eggs, milk, cream, salt, and vanilla extract. Dip each sandwich into the egg mixture, coating fully. Cook roughly 4 minutes on each side, until light golden brown. Serve immediately with powdered sugar and maple syrup.