Best Nutella And Toast Recipes

BANANA AND NUTELLA® FRENCH TOAST

Banana and Nutella® French Toast image

Excellent for breakfast or dessert and best served warm. Serve with ice cream or fruit.

Provided by Nico

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup chocolate-hazelnut spread (such as Nutella®)
4 slices bread
1 banana, sliced
¼ cup chocolate milk
2 eggs, beaten
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter

Steps:

Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 63.1 g, Cholesterol 219 mg, Fat 28 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 10.7 g, Sodium 552.3 mg, Sugar 31.1 g

BANANA AND NUTELLA STUFFED FRENCH TOAST

Banana and Nutella Stuffed French Toast image

With melted Nutella, warmed bananas and a cinnamon-flavored custard coating, this French toast is indulgent and impressive--but secretly very easy to make.

Provided by Kelly Senyei

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Eight 1-inch-thick slices challah or brioche
1/4 cup chocolate-hazelnut spread, such as Nutella®
2 ripe bananas, sliced, plus more for serving
3/4 cup heavy cream
4 large eggs, lightly beaten
1 tablespoon sugar
2 teaspoons ground cinnamon
Butter, for frying
Pure maple syrup, for serving

Steps:

Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.