Stuffed French Toast Recipe
Stuffed with Nutella, bananas, strawberries, topped with powdered sugar and maple syrup
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Ingredients
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French toast sandwich
Custard (batter)
To finish & serve
Method
French toast sandwich
Prepare fruit and assemble
Slice the banana into 1/4-inch rounds. Hull and slice the strawberries thinly. Spread approximately 1 tablespoon of Nutella on one side of 4 bread slices. Top the Nutella with an even layer of banana slices and strawberry slices (about 1/4 of the fruit per sandwich). Close each with another slice of bread to form 4 sandwiches, Nutella side and fruit inside.
If the bread is very fresh and soft, press the sandwiches gently and place them in the freezer for 10–15 minutes to firm up — this makes dipping easier and helps prevent leaking.
Custard (batter)
In a shallow dish wide enough for a sandwich (a pie plate works well), whisk together 3 large eggs, 3 tablespoons whole milk, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt until fully combined and slightly frothy.
Place a cooling rack or tray and a sheet of parchment nearby to hold dipped sandwiches.
Heat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon extra butter or oil (from finish & serve) and swirl to coat the surface.
Holding each sandwich by the edges, dip one side into the custard for 5–8 seconds, letting it soak without falling apart; flip and dip the other side for 5–8 seconds. Allow excess custard to drip back into the dish. If bread is very thick, press lightly so custard penetrates the edges.
Cook & finish
Place the dipped sandwich in the hot skillet. Cook 2–3 minutes on the first side until golden brown and set, then flip and cook another 2–3 minutes until both sides are deep golden and the interior is warmed through. Reduce heat slightly if browning too quickly. Work in batches so skillet isn't overcrowded, adding more butter as needed.
Transfer cooked sandwiches to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the rest, if desired.
When all sandwiches are cooked, dust tops with powdered sugar and cut each sandwich diagonally in half (or into thirds) for serving. Serve immediately with warm maple syrup drizzled over or on the side.