Nutella Stuffed French Toast with Strawberries

Cooking with Amy


2 to 3 cups sliced strawberries
1 to 2 tablespoons sugar
8 slices firmer white bread
½ to  cup Nutella
3  eggs
2/3 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 to 3 tablespoons melted butter
2 to 3 tablespoons powdered sugar


Combine the strawberries and sugar in a bowl. Toss to coat and set aside to macerate at room temperature.   Spread 4 slices of bread with Nutella.  Top each piece of bread with the remaining 4 pieces of bread to make 4 sandwiches.  In a shallow dish or pie plate, whisk together the eggs, milk, vanilla, and cinnamon.   Heat some butter in a non-skillet or on a griddle.  Dip both sides of the sandwiches in the egg mixture.   Then, place a sandwich or two in the skillet or on griddle. Don’t overcrowd the pan.   Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed and repeat with remaining sandwiches. Transfer to a plate, dust with powdered sugar, then top with macerated strawberries. Serve immediately.

Recipe from Festival Foods.