Nutella French Toast | Good Housekeeping UK
- 5 years ago
This Nutella toastie is the indulgent sandwich you need in your life. This gorgeous brioche french toast comes with a salted caramel sauce too.
Ingredients
1 medium egg
100 ml (3 ½ fl oz) milk
15 g (½oz) caster sugar
2 tbsp. chocolate hazelnut spread
4 brioche bread slices (you can also use thick-sliced white bread)
25 g (1oz) unsalted butter
Icing sugar, to dust
Vanilla ice-cream, optional, to serve
FOR THE SALTED CARAMEL
15 g (½oz) unsalted butter
25 g (1oz) light brown soft sugar
75 ml (3 fl oz) double cream
Directions
To make the salted caramel, heat butter, sugar and cream in a small pan until melted and smooth. Leave to bubble, stirring frequently, until a nice golden colour. Take off heat and add a little salt to taste. Set aside in pan.
In a shallow bowl, whisk together egg, milk and caster sugar. Spread chocolate hazelnut spread over 2 slices of the brioche, then top each with one of the remaining slices.
Dip brioche sandwiches in the egg mixture on both sides.
Heat butter in a large frying pan over low-medium heat. Fry soaked sandwiches for a couple of min until golden on the base. Flip and fry again until golden on the other side.
Meanwhile, gently reheat salted caramel; transfer to a serving bowl. Dust the pain perdu with icing sugar and serve with the salted caramel, plus vanilla ice cream if you like.
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Ingredients
1 medium egg
100 ml (3 ½ fl oz) milk
15 g (½oz) caster sugar
2 tbsp. chocolate hazelnut spread
4 brioche bread slices (you can also use thick-sliced white bread)
25 g (1oz) unsalted butter
Icing sugar, to dust
Vanilla ice-cream, optional, to serve
FOR THE SALTED CARAMEL
15 g (½oz) unsalted butter
25 g (1oz) light brown soft sugar
75 ml (3 fl oz) double cream
Directions
To make the salted caramel, heat butter, sugar and cream in a small pan until melted and smooth. Leave to bubble, stirring frequently, until a nice golden colour. Take off heat and add a little salt to taste. Set aside in pan.
In a shallow bowl, whisk together egg, milk and caster sugar. Spread chocolate hazelnut spread over 2 slices of the brioche, then top each with one of the remaining slices.
Dip brioche sandwiches in the egg mixture on both sides.
Heat butter in a large frying pan over low-medium heat. Fry soaked sandwiches for a couple of min until golden on the base. Flip and fry again until golden on the other side.
Meanwhile, gently reheat salted caramel; transfer to a serving bowl. Dust the pain perdu with icing sugar and serve with the salted caramel, plus vanilla ice cream if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi