Friday, 8 January 2016

Nutella stuffed french toast with coffee patron maple syrup

"Feast of Saint Valentine"

My French toast skills just keep growing and growing. I thought the crunchy pumpkin French toast was good, but “lord have massy”  this is yummy. The thick bread is stuffed with Nutella coated in a hazelnut and vanilla bean flavored batter, rolled in crispy corn flakes and fried in butter.  And instead of Aunt Jemima, we invited coffee patron to the party. This is the ultimate Valentine ’s Day breakfast for ya boo.

Speaking of boo’s I know its Friday and this should have been a video post. However at this current moment our family is growing by the week. I got engaged on December 24th followed by my brother the week after, and followed by my sister yesterday. So thats three engagements of myself and my siblings in the span of three weeks. Not to mention, my sister (who edits all my videos) has the flu. And after her proposal yesterday she had no interest in doing anything else but watching her proposal over and over and over and over…but who can blame her lol.

So that’s the reason why this post is written and not recorded. But I tried to give as much detail as possible so everyone should be able to follow along with ease. It’s not hard at all. The most difficult part for me was slicing the bread without tearing it. It can be super delicate; however in the event that the bread has holes, or it does tear the dip in flour will fix all that. When you dip it in the flour then the batter its creates a glue of sorts that then is dipped in the cornflakes and will completely seal all cracks by the time it hits the hot butter in the pan. Fear not, you can go wrong with this perfect meal!

Ingredients (printable recipe)

For the French toast
½  cup heavy cream
½ cup milk
2 eggs
1 table spoon vanilla bean paste
¼ teaspoon hazelnut extract
2 tablespoon Sugar
1 pinch salt
2 tablespoon melted butter
4 cups crushed corn flakes
1 cup flour
4 slices this dense bread
1 tablespoon Nutella per slice
Butter for pan
For the sauce
¼ cup maple syrup
1 ½ shots of coffee patron


For the French toast

  • Preheat the oven to 375 degrees
  • Whisk together, cream, milk, eggs, sugar, melted butter, salt, hazelnut extract and vanilla bean paste
  • Place the cornflakes in a zip lock back and crush into fine crumbs
  • Take each bread slice and cut in the center horizontally creating a pocket
  • Fill each pocket with Nutella press out slightly to distribute evenly
  • Lightly coat the stuffed bread in flour especially on the cut side and any areas where holes might have been accidentally made
  • Dip the bread into the batter for a few second
  • Place batter soaked bread in the corn flakes to coat the entire thing, make sure to coat evenly  
  • Melt some butter on a hot plate or a frying pan
  • Place in the buttered pan and fry on both sides and on all four edges until dark golden brown
  • Repeat for all, place on a baking sheet and bake in the oven for 10-15 minutes

For the sauce
  • In a hot pan add the maple syrup and coffee patron
  • Stir for 30 second to a minute until it begins to slightly thicken and remove from heat
  • Serve over the French toast. As it cools it becomes thicker

Greedy tips:

When the French toasts are pan fried they may become limp, the oven makes them crispy, if you prefer them soft rather than crispy you can omit the oven stage if you rather them less crispy. 

Xoxo Greedygirl

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