MARTIE DUNCAN MAKES STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Why have one slice of bread for your French Toast when you can have two with strawberries and Nutella in the middle? This recipe is so good, you’ll be tempted to make it every weekend—brunch will never be the same!

STRAWBERRY NUTELLA STUFFED FRENCH TOAST
Makes 5 servings

INGREDIENTS
5 large eggs
¾ cup heavy cream (you may also use milk or half and half or any combination)
1/4 teaspoon kosher salt
1 ½ cups fresh strawberries, sliced thick
10 slices Brioche or soft loaf bread, thick sliced is best
10 tablespoons Nutella® chocolate hazelnut spread
1/2 tablespoon unsalted butter
1/4 cup Confectioners sugar, for dusting
Maple syrup, optional

DIRECTIONS:
Hull and slice the strawberries. Set aside on a paper towel.

In a large mixing bowl whisk together the eggs, heavy cream and salt. Set aside.

Spread the bread with Nutella, making certain to go all the way to the edges. This is the “glue” that will hold the bread together. Put strawberry slices on top of five slices of bread which have been spread with Nutella. Put the bread together to form 5 sandwiches.

Preheat a large nonstick skillet over medium heat.

Working one at a time, quickly dip the sandwich in the egg mixture, letting it sit about 2-3 seconds per side to soak up the egg mixture.

Turn up the heat to medium-high. Add a pinch of the butter to the pan. When the butter bubbles, add the sandwich and cook until golden brown, about 2-3 minutes per side until golden brown. Repeat.

Use a serrated knife to slice on the diagonal for serving.
Dust with Confectioners sugar. Serve with warm maple syrup, if desired.

RECIPE: STRAWBERRY MASCARPONE NUTELLA STUFFED FRENCH TOAST

Years ago, I went to Toast in Chicago’s Lincoln Park neighborhood for a business meeting with my good friend and wedding planning guru, Lori Stephenson of Lola Event Productions. Lori ordered this decadent looking Mascarpone Strawberry Stuffed French Toast… I didn’t get it but thought about it forever until the next time I had a chance to go back and order it. I don’t live in Chicago anymore, so I've had to create my own version. It is just as good as I remember and doesn’t require a plane ticket or the hassle of parking in Lincoln Park. When I don’t have mascarpone, I just leave it out and use a bit of whipped cream on top. Equally decadent and delicious.

Strawberry Marscapone Nutella French Toast. Decadent breakfast or easy dessert? You decide!

STRAWBERRY MARSCAPONE NUTELLA STUFFED FRENCH TOAST

Prep Time: 15 minutes  Cook Time: 20 minutes

INGREDIENTS

1 ½ cups fresh strawberries, sliced

1 teaspoon granulated sugar

5 large eggs

¾ cup heavy cream

¼ cup orange juice

½ teaspoon orange zest

½ teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

10 slices Challah, Brioche or soft loaf bread

4 ounces Mascarpone cheese, room temperature

8 tablespoons Nutella

2 tablespoons butter

½ cup Confectioners sugar, for dusting

2 cups maple syrup

DIRECTIONS:

Hull and slice the strawberries. Sprinkle with the sugar. Set aside.

In a large mixing bowl whisk together the eggs, cream, juice, zest, cinnamon, vanilla and salt.

Spread five slices of bread with the Mascarpone cheese. Spread five slices with Nutella.

Drain the strawberries. Put slices over the Nutella and put the slices together to form 5 sandwiches. Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 minute per side to soak up the egg mixture. Set aside. Repeat.

Preheat a large nonstick skillet or griddle. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat. Use a serrated knife to carefully slice in half. Dust with Confectioner’s sugar. Serve with warm maple syrup and a little orange zest.