Seriously, say no more. This was a Halloween dinner (all treat, no tricks!) to remember. I had an epic bake-date with a couple of my girlfriends (which, I am sad to report, we managed to mess up every recipe we tried…but it was excellent bonding time!) and my friend Alyssa was kind enough to bring me a croissant loaf (e.g. left-over croissant molded into a loaf pan, filled with layers of frazipan. UNREAL.). She suggested slicing it, popping it in the oven at 350 until crispy, then topping with Nutella and powdered sugar. I took it one step farther…
Nutella-Stuffed Baked French Toast
Adapted from: http://cafedelites.com/2014/11/16/nutella-stuffed-churro-french-toast/ (as well as my knowledge of baked-french toast/bread puddings)
- 8 slices bread of choice (croissant loaf all the way!)
- 2 eggs
- ¼ cup low fat milk (I used almond milk
- 1 teaspoon ground cinnamon (extra cinnamon!!)
- 1 teaspoon vanilla extract (subbed with vanilla-flavored liquid stevia)
- 1 teaspoon sweetener/sugar of choice (omitted)
- 1 tablespoon Nutella per 2 slices bread (just eyeball it…)
- Whip up the egg, milk, cinnamon (added in some nutmeg and ground cloves too), and stevia in a bowl.
- Slice up the croissant loaf into 8 slices (or use your bread of choice), bake them until toasty.
- Slather each slice with Nutella, sandwich them by twos, dunk in the egg wash mixture, then transfer each sandwich into a square baking dish.
- Pour the rest of the batter on top then baked in the oven at 350 until everything is absorbed. Top with a dash of powdered sugar. Talk about a sugar rush.