Nutella-Stuffed Baked French Toast

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)

Ingredients

  • 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…)

Instructions

  1. Whip up the egg, milk, cinnamon (added in some nutmeg and ground cloves too), and stevia in a bowl.
  2. Slice up the croissant loaf into 8 slices (or use your bread of choice), bake them until toasty.
  3. Slather each slice with Nutella, sandwich them by twos, dunk in the egg wash mixture, then transfer each sandwich into a square baking dish.
  4. 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.

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*I have no idea what was in the croissant loaf, so this count uses 2 slices of Dave's Killer Bread (Good Seed) per serving.
*I have no idea what was in the croissant loaf, so this count uses 2 slices of Dave’s Killer Bread (Good Seed) per serving.
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