I have to admit that I have never held the same passion for French toast that the rest of the world seems to. Under normal circumstances, I dismiss it into the category “breakfast dishes without bacon,” which I clearly don’t need in my life. But these are not normal circumstances, folks. These are nutella, raspberry jam, and fresh whipped cream circumstances.
I don’t know if you can handle what is happening between these slices of bread. It’s like peanut butter and jelly had a warm, oozing, more delicious baby. I shouldn’t even be showing you this. It’s just wrong.
I made this for myself last weekend, because apparently making myself breakfast in bed is now a thing that I do. That is, with the exception of this weekend, where my breakfast took place at 2pm in a place that looked suspiciously like a raging nightclub.
I just wish someone had warned about the wear-your-pleather-skirt-to-brunch rule before I showed up in a sweater.
I must say, the weekend was epic – but I am still in search of a New York City watering hole where the men are attractive, yet I don’t completely hate them. Or at least where I don’t have to lecture them in the middle of the bar on why cheating is bad, they should not do it to their girlfriends, and also could they kindly remove their hands from my waist. Until then, I will continue to give out my sister’s phone number. That way, she can respond with something hilarious like one of the following:
You’re welcome, sis. Happy birthday. If I was there, I would make you some delicious french toast using the faux eggs and soymilk that you like. But for the rest of the world, here is the real recipe.
Raspberry Jam & Nutella Stuffed French Toast (Makes 2 french toast sandwiches)
For the toast:
- 1/2c milk
- 2 eggs
- Pinch of cinnamon
- 1/2 tsp vanilla
- 4 thick slices day-old challah, brioche, or other type of sweet, fluffy bread
- 2 tbsp butter
For the filling:
- 1/4c nutella
- 1/4c raspberry jam or preserves (strawberry or cherry will also work)
For the whipped cream:
- 1/2 c heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 tsp vanilla
Whisk together first four ingredients. Melt butter in a pan over medium heat. Soak bread in mixture for 30 seconds on each side. Place bread into the pan and let cook until bottom is golden and crisp. Turn over, and repeat with other side. Repeat with all of the bread.
Whip the cream in a stand mixer until soft peaks form. Add powdered sugar and vanilla, and mix until incorporated.
Place 2 tbsp of nutella and 2 tbsp of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.