Home Made Nutella + Stuffed French Toast

I honestly feel like me calling this Nutella is doing ME. a disservice because this tasted SOOOO much. better! If you try any of my home made concoctions let it be THIS ONE!

For one, you can actually TASTE the hazelnuts, it’s not just full of oil and sugars, and genuinely lives up to the name of a hazelnut spread. I’m about to abuse this stuff on EVERYTHING!

Here is My Nutella Recipe:

• 1 cups hazelnuts (120g)

• 1 tbsp pure vanilla extract

• 1/8 cup cocoa powder

• 1/4 cup powder sugar (if we don’t have enough use honey)

• 2 tbsp milk powder

• Hefty pinch of salt

• 1/4 cup milk of choice OR 1 tbsp Oil

French Toast:

• 2 Whole eggs

• 1 Tbs vanilla extract

• 1 tsp sugar

• 1/4 tsp cinnamon

• Pinch of nutmeg

• Pinch of salt

• 1/2 cup Milk/Cream (preferably the later)

Step by Step:

Don’t get much easier.

1) Roast Hazelnuts: Toss the nuts into your oven at about 400F for about 10 minutes, this is going to bring out the nuttiness in the hazelnuts and help bring some of those oils out.

2)Peel: In between some dry clothes or a cheese clothes, rub the nuts vigarously until you’ve removed most of those peels. Doesn’t have to be perfect

3) Blitz: In a food processor, add in your nuts and blend , making sure to give your machine a break here and there and scrape down the sides. You can stop once you see it turn into a smooth nut butter type consistency

4) Combine: Add in the rest of your ingredients apart from the milk/oil. You’ll see the mixture beginning to clump up slowly, at this stage you want to either slowly steam in the oil if that’s what your using, or just add the milk in parts until it’s well incorporated.

5) Jar & Serve: Taste your final product and adjust the sweetness to your liking. Note: if you’re adding milk though, just be sure to refrigerate the product after. if your going the oil route, then the product is shelf stable for up to 3 weeks - maybe even longer tbh, I’m not a food scientist so use your best judgement. But that’s it! Easy as throwing things in a blender and hitting a button!

For the French Toast Component:

1) Cut your Toast: If you’re using an uncut loaf, then make sure to cut a nice THICC piece that’s at least 2-3 figures in width. Cut a slit into the bottom of the bread and run your knife about 75% of the way up the bread, and wiggle your knife gently to create a little pocket for your stuffing of choice. Doesn’t have to be my Nutella, but then I can’t guarantee the delicousness of your end product ._.

2) Dry Out Bread: The best french toasts use day old/stale bread, so to mimic this quality, let your bread either sit out for the day or toss it into your oven on the LOWEST setting for like 10-12 minutes on a wire rack so it doesn’t actually toast, flip it occasionally.

3) Make your Custard and Breading Station: In a measuring cup combine all of your ingredients MINUS the milk/cream you’re using. Whisk to combine very well, and then add in your milk/cream. The goal is to make sure your mixture is loose in texture. If your egg still has that viscous stringyness to it, KEEP WHISKING. If it’s not loose enough it won’t soak through your bread properly. Now in a seperate bowl add in your panko bread crumbs

4) Bath Time: Stuff the now dry toast with stuffing of choice and let the bread soak in the egg mixture at about 1 minute per side. non-stale bread would turn to a pile of mush if you let it soak this long, but the dry toast will absorb the custard well enough to keep it’s composure. Making sure you coat the sides as well in egg mixure

5) Breading and Frying: In a pan on medium heat, we’re going to melt down our Ghee, NOT butter, and if you don’t have much ghee you can add some neutral oil. This is the second key to sucess for French toast. Most people use butter which browns and burns before your bread is done cooking through. So using ghee is key. Once warmed through you’re going to bread your French toast by coating it in Panko bread crumbs on every side, making sure you cover that whole where the stuffing was injected.

Let your french toast cook undisturbed for 1 - 2minutes, before flipping once you see the bottom is golden brown. I’d suggest slowly turning down the heat as needed at this point because you don’t want to burn your toast before it finishes cooking. If it’s still soft to the touch under the surface, but is already brown, then feel free to transfer to a baking sheet with a wire rack into your oven to finish cooking at 350F in the oven if need be.

6) Plate and Serve: This goes great with bananas, but is fully optional, you can go crazy with either powdered sugar, syrup or more nutella honestly. Plate and serve warm as soon as possible!