Nutty’s French Toast and a Shopping List

I am not sure when brunch became synonymous with Mother’s Day but every year I get an avalanche of special menus or deals from restaurants trying to get me to over pay for eggs to celebrate Mom.  Do dads not like bubbly drinks and high calorie food?  I say celebrate Father’s Day this Sunday with a brunch in his honor and what better way to do that then with Nutella stuffed french toast??  My dad is a Nutella fan – in fact we had a hamster when I was a kid that I named after Nutella (RIP Nutty).  When I saw this recipe in House Beautiful of all places, I knew it was a must make item.  Usually I am not a huge french toast person, as I think the syrup ends up DSC00053competing with the doughy toast so this is the perfect solution as it requires no syrup at all.  The recipe comes from John Besh, an unbelievable chef with a small restaurant empire down in New Orleans.  Last time Patrick and I were in NOLA we managed to eat in two of his restaurants in one day and his jalapeno grits are something I still dream about.  He says you can stuff these with peanut butter or jam if you prefer, but I think the Nutella is really perfect.  When you punch out the toast rounds don’t worry if they don’t look perfect.  As you can see mine weren’t but once they get a dunk in the egg mixture and fried up they look just fine.  Also sometimes the sandwich got a little stuck in the glass, just poke it up from the bottom and it will come lose.  I decreased the egg mixture and nixed the oj as I didn’t feel it added anything and I ended up throwing a ton of egg away.  If your bread really soaks up a ton then you can just beat in another egg and some milk.  One note – french toast is a pretty tough thing to make for a crowd but you can at least make some of these elements in advance so you don’t spend all your time with your guests in the kitchen.  I made the sandwiches and the egg mixture hours before and just dunked and fried them when ready which takes about 5 minutes.  You definitely want to serve them right away while the Nutella is nice and melty.  Happy Fathers Day to my dad and all the dads!

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Nutty’s French Toast (printable version at the end of the post)

Inspiration:   Stuffed French Toast by John Besh
Special Equipment:  none

  • 1/2 cup Nutella (or other yummy filling)
  • 16 slices white bread – approximately 1 loaf (I used Arnold’s Country Bread – basically something with a little more texture than Wonder bread – also I used the heels of the loaf to no ill effect)
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 to 3 tablespoons canola oil

Lay out all 16 slices of bread and then spread approximately 1 tablespoon of Nutella in the middle of 8 of the slices.  Top those slices with the non Nutella slices to create a sandwich.  Using a pint glass, cut a round sandwich out from the middle, pulling the excess crusts off before lifting the glass.  This step can be done ahead several hours or the day before (if so store sandwiches in a tupperware).

DSC00051

Whisk together eggs, milk, sugar, butter, vanilla, and salt in a large shallow bowl.  Again, this can be done in advance just let it come up to roomish temperature before dipping.  Heat 2 tablespoons of canola oil in a large skillet over medium high heat.  Depending on the size of your skillet you may be able to do all the sandwiches at once (I did) if not fry them in batches of 4.  Dunk the sandwiches untill they are fully coated in the egg mixture.   Add sandwiches to the pan and cook until browned on both sides – about 2 to 3 minutes per side.

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Nutty's French Toast

  • Servings: 4 (2 mini sandwiches per person)
  • Print

Special Equipment:  none

  • 1/2 cup Nutella (or other yummy filling)
  • 16 slices white bread – approximately 1 loaf (I used Arnold’s Country Bread – basically something with a little more texture than Wonder bread – also I used the heels of the loaf to no ill effect)
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 to 3 tablespoons canola oil

Lay out all 16 slices of bread and then spread approximately 1 tablespoon of Nutella in the middle of 8 of the slices.  Top those slices with the non Nutella slices to create a sandwich.  Using a pint glass, cut a round sandwich out from the middle, pulling the excess crusts off before lifting the glass.  This step can be done ahead several hours or the day before (if so store sandwiches in a tupperware).  Whisk together eggs, milk, sugar, butter, vanilla, and salt in a large shallow bowl.  Again, this can be done in advance just let it come up to roomish temperature before dipping.  Heat 2 tablespoons of canola oil in a large skillet over medium high heat.  Depending on the size of your skillet you may be able to do all the sandwiches at once (I did) if not fry them in batches of 4.  Dunk the sandwiches untill they are fully coated in the egg mixture.   Add sandwiches to the pan and cook until browned on both sides – about 2 to 3 minutes per side.

Shopping List for June 22-26

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • 2 boneless skinless chicken breasts (Tues)
  • couple tablespoons flour (Tues)
  • 1 stick butter (Tues)
  • 4-5 lemons (Tues/Thurs)
  • 1/2 cup chicken stock (Tues)
  • capers (Tues)
  • parsley (Tues/Wed)
  • 2 ounces prosciutto (Tues)
  • 1 onion (Tues)
  • 1 pound frozen peas (Tues)
  • 1 pound ground beef (Wed)
  • hamburger buns and toppings of your choice (Wed)
  • 4 to 6 earns of corn (Wed)
  • 3 1/2 pounds red small potatoes (Wed/Thurs)
  • white wine vinegar (Wed)
  • dijon (Wed)
  • 3 ounces goat cheese (Wed)
  • 1 celery stalk (Wed)
  • 1 shallot (Wed)
  • 2 pork tenderloins (Thurs)
  • package of sage leaves (Thurs)
  • 1 cup creme fraiche or sour cream (Thurs)
  • chives (Thurs)

5 Comments

  1. Pingback: Easy Peasy Brunch Menu | A Capitol Contessa

  2. Ashley says:

    NOM NOM NOM!!!!! Can this french toast be made using bread from a bakery?? I have a big peasant loaf that is going to be pretty crusty by Sunday….

    Like

    • Totally, as long as you slice it somewhat thinly. I think thicker slices would be hard to keep “stuffed.” I think I might make nutella cookies this weekend to use up the rest of the jar – its too tempting!

      Like

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