A few weeks ago, we ordered breakfast at the office, and while everyone else got savory dishes, I decided it was a #treatyoself kind of morning. Obviously, that meant Nutella-stuffed banana French toast from Two Guns Espresso. Heaven.
Recently, I had a craving for more French toast, the last bits of hazelnut chocolate spread, and half a banana leftover from making smoothies. I think we all know where this is going…
I didn’t have enough banana for the garnish like at Two Guns, so instead I decided to stuff it into the French toast along with the chocolate. It worked just as well as having it on the side, and made for much easier eating.
CHOCOLATE HAZELNUT BANANA FRENCH TOAST
3 very thick slices of bread (I like challah or brioche loaf)
1/4 cup chocolate hazelnut spread
1 tsp. chocolate syrup
1/2 firm banana, sliced thin
1/2 cup milk
1/2 tsp. cinnamon
3 tbs. butter
1 tbs. chopped pecans
Maple syrup and powdered sugar to top, if desired
1. Use a sharp knife to create a pocket in your slices of bread – slices should be about 1.5 thick to accommodate the filling.
2. Stir the hazelnut chocolate spread with chocolate syrup until it loosens up and is easy to spread around. Fill the bread slices, then stuff with banana slices.
3. Preheat pan to medium. Get 1tbs butter melting.
4. Whisk together eggs, milk, and cinnamon. Soak bread slices, 30 seconds on each side.
5. Cook bread slices in hot butter, about 2-3 minutes per side, until golden brown and solid enough to move around without collapsing.
6. Garnish with syrup, powdered sugar, and pecans.