Strawberries and Chocolate Hazelnut Stuffed French Toast

Ingredients

Egg mixture

• 2 large eggs​ 
• 3 tablespoons half-and-half or whole milk​ 
• ½ teaspoon ground cinnamon​ 
• ½ teaspoon vanilla​ extract 

Filling

• 2 to 3 tablespoons chocolate hazelnut spread, like Nutella 
• 4 to 6 large strawberries, hulled and sliced into thick slices 

• 2 slices challah, brioche, Hawaiian bread, or other thick-sliced white bread 
• ​Confectioner’s sugar, for garnish 

Directions

1. At least 30 minutes or up to overnight, place chocolate hazelnut spread on a piece of parchment paper and spread into an oval about 4 inches in diameter. Place in freezer until firm. 
2. Preheat Sandwich Stacker until green PREHEAT light comes on.  
3. To make egg mixture, in a medium bowl, whisk egg, half and half, cinnamon, and vanilla extract until well combined. Set aside. 
4. Dip one side of one piece of bread in egg mixture.  
5. Lift cover, top ring and cooking plate. Lightly spray bottom heating plate with cooking spray. 
6. Add bread, dipped side down, in bottom ring of Sandwich Stacker. Top with frozen chocolate hazelnut spread and half of strawberry slices, pressing lightly so most strawberries adhere to spread.  
7. Lower cooking plate and top ring. Lightly spray cooking plate and top heating plate with cooking spray. 
8. Lay remaining slices of strawberries on cooking plate. 
9. Dip both sides of remaining slice of bread in egg mixture and place on top of strawberries. 
10. Close cover. Cook for 3 minutes. 
11. Slide out cooking plate by grasping cooking plate handle and pivoting right until it stops. Lift cover and rings; carefully remove sandwich with plastic spatula.  
12. Garnish with a sprinkle of confectioner’s sugar. Cool for about 3 minutes before serving. 

Makes: 1 serving

Test Kitchen Tips:
Thick slices of bread will work best for this recipe.