Hazelnut French Toast with Strawberries

Hazelnut French Toast with Strawberries is a super simple, indulgent light breakfast recipe perfect for special days as a breakfast in bed. Especially, keep this one in mind for Valentine’s Day and Mother’s Day. Of course, use it frequently while strawberries are in season too!

Ingredients:

1	C.	(	Cup	)	fresh strawberries
½	C.	(	Cup	)	hazelnut spread (Nutella)
2	tsp.	(	teaspoon	)	sugar
½	tsp.	(	teaspoon	)	lemon juice
2	.	.	.	.	eggs
½	C.	(	Cup	)	milk
1	tsp.	(	teaspoon	)	vanilla
¼	tsp.	(	teaspoon	)	cinnamon
4	.	.	.	.	slices bread
.	.	.	.	.	powdered sugar

What You Will Need:

1	plastic or metal straw
2	medium mixing bowl
1	whisk
1	medium skillet
1	gravy ladle
1	dry ingredient measuring cup
1	liquid ingredient measuring cup
1	measuring spoons
1	paring knife
1	butter knife
1	cutting board

Steps to Make This Recipe

Pick the two nicest looking strawberries from the bunch and set aside.
Then, using the straw, de-stem the remaining strawberries.
Next, use the knife and cutting board and slice the strawberries vertically. (Slice each one all the way through; not just halved or quartered).
Put sliced strawberries in a mixing bowl and stir in sugar; set aside for 10 to 15 minutes while they macerate (allow sugar to dissolve and juices to flow).
In the other mixing bowl; mix the eggs, milk, vanilla and cinnamon.
Use whisk to blend these ingredients well.
Use butter knife spread hazelnut spread across one side of each slice of bread.
Match the spread sides of two slices in the center. Repeat with other slices.
Place butter in the skillet and melt over medium heat.
Begin dredging bread in this egg mixture allowing the bread to absorb some of the moisture.
Place these dredged sandwiches in the pan and grill until golden brown; then, flip and grill the other side until golden brown.
When done, remove from pan and set on a plate to cool slightly.
Turn off the stove top.

How to Serve Hazelnut French Toast:

Use butter knife to cut sandwiches diagonally. Position one half semi-vertical against the other half laying flat on the plate. Sprinkle powdered sugar — as desired — over the two halves. Spoon the strawberry mixture over the two halves and around the plate.

With the two best strawberries, carefully slice them vertically but not to the top. Only about two-thirds to three-quarters of a cut. Creating a strawberry “fan” for presentation. Place strawberry fans on the plate and serve. Of course, a nice fine wine compliments this recipe as much as any champagne.

Special Tips:

Use the straw to de-stem the strawberry by placing the straw on the bottom tip of the strawberry and pushing the straw up to the top eliminating the core and leaf of the strawberry.

Use a fresh lemon; microwave for 15 seconds and roll between hands or gently press and roll against counter top to help release juices of the fruit before you slice it open. Then squeeze the juice of half a lemon into the strawberries.

Brioche bread is wonderfully sweet for this Hazelnut French Toast but a basic white bread or potato bread holds up well for french toast. (Texas Toast is a bit too thick). For bite size versions, you can use crostini slices but they will need more time soaking up the egg and milk mixture to become soft. However, if using to feed a crowd at brunch, this is a great way to present this recipe as a bite-size treat.

Finally, the cheater’s crunchy version:

Put bread slices in the toaster. When they pop up, spread the hazelnut on one side of each. Press together to make the sandwich. Eat strawberries on the side. But don’t eat the stems!

Warning: This version does not do this recipe justice! Not recommended for serving on a special day! Proceed at your own risk, for your own breakfast running out the door in a hurry! It will still taste good but, not the same.

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