I told you I had two delicious Nutella based recipes for you this week! I promise I don't actually get through a jar of Nutella every few days, much as this might make it seem as though we practically have the stuff on our cereal. I just HAPPENED to make both fairly recently (ohmygoditwasChristmasstopjudgingme). So, here we are!
No but come on guys, I mean, look at them. LOOK AT THEM. So golden and crispy and delicious and sugary and filled with warm Nutella goodness mmmmmm. If you make a few batches these little square cuties are perfect for when you have people over as well, as you can just shove them all on a big plate and people can help themselves - you could even jazz them up a little with a teeny dollop of creme fraiche and some fresh berries. Move over Nigella, there's a new gal in town.
Serves 2-3 (depends on if you have a Sean-type person eating!)
- 3 slices of brioche loaf - cut across the loaf rather than down so you get a long slab of brioche. About the width of a thumb - careful as it crumbles!
- 4 tablespoons of Nutella
- 4 eggs
- a splash of milk
- 1 tablespoon of caster sugar
- 1 tablespoon of cinnamon
- A teaspoon of butter
Dollop one tablespoon of Nutella at either end of one of the long slices of brioche, then carefully spread outwards to thinly cover roughly the whole slice. Layer another slice of brioche on top and squish it down before repeating the process with the final two tablespoons of Nutella. Put the last piece of brioche on top and squish down again to make a kind of three tier sandwich but one that has been thoroughly squashed together. Slice once down the middle lengthways, then cut into rough squares - depending on the length of the brioche you'll probably get 6 or 8 squares.
Whisk the eggs and milk together in a large dish (you might want to add a drop of vanilla extract here if you're feeling fancy) and drop the squares of deliciousness into the mixture. Have a little tidy up or browse Instagram for a couple of minutes before turning the squares over to ensure they are evenly covered. During this couple of minutes, scatter the sugar and cinnamon over a small plate ready for dipping, then pop a large frying pan on a medium to high heat and melt the teaspoon of butter.
Once the butter has melted and covered the base of the pan, add your squares. You'll probably have to do these in two batches - if you do don't worry, they keep warm under tin foil for a while. You should hear a lovely sizzling sound, potentially one of the best sounds in the entire world. Leave them for around 2 minutes before turning - they should lift easily from the pan and be golden brown on one side. Sizzle away on the other side for another minute or two and then remove from the pan. Carefully dip each square in the sugary cinnamon mix and voila! Yummy, Nutella-y, crispy, gooey french toast sandwiches.