Nutella French Toast

By lisalang

The Scotto Family

Ingredients

• 4 large eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup half-and-half
• 8 ounces Nutella
• 8 very thin chocolate candy bars, 1/2 ounce each, 2 bars per sandwich
• 1 large Brioche loaf, ends removed, cut into 8 slices, each 1-inch thick
• 1 stick unsalted butter, melted
• Powdered sugar
• Chestnut honey syrup
• Chestnut honey syrup
• 1/2 pound sweet unsalted butter
• 1 pound dark brown sugar
• 2 cups heavy cream
• 1/2 cup chestnut honey
• 3 ounces Captain Morgan’s Spiced

Preparation

Step 1

To make the chetsnut honey syrup, melt butter and dark brown sugar together in heavy bottom saucepot. When bubbling, remove from heat then slowly add 2 cups heavy cream, whisking constantly, then add 3 ounces rum and chestnut honey. Bring back to a boil, set aside, and keep warm.
For the French toast, whisk together eggs, nutmeg, cinnamon, vanilla, and half-and-half in a large bowl. Assemble sandwiches: spread 2 ounces Nutella on one slice of bread, place 2 thin chocolate candy bars on top and cover with a second slice of bread. Dip each sandwich in egg mixture making sure to coat both sides. Heat 2 tablespoons butter in a medium nonstick skillet over medium heat. When the butter is melted and sizzling, add one sandwich at a time and cook until golden brown and crispy on both sides, about 3 minutes. Add more butter as needed to cook each sandwich.
Preheat oven to 250 degrees F to keep sandwiches warm while others are being cooked. 5. To finish, dust French toast sandwiches with powdered sugar, top with chestnut honey syrup and serve immediately.