Nutella Stuffed French Toast with Strawberries

      Cooking with Amy
      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.