Hazelnut Cocoa French Toast Sandwiches

Hazelnut Cocoa French Toast Sandwiches

Recipe adapted from Keys To The Kitchen cookbook

Hazelnut Cocoa French Toast Sandwiches | http://saltandwind.com Can we all agree that brunch is not the time to exercise restraint? If it were, well then I’d not sure I’d want in on it. Because then there woul...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
6
Diet
Hazelnut Cocoa French Toast Sandwiches | http://saltandwind.com
Skill
Beginner
Course
Breakfast, Brunch
Cuisine
American
Ingredients
13
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
6
Diet
Vegetarian
Hazelnut Cocoa French Toast Sandwiches | http://saltandwind.com

Can we all agree that brunch is not the time to exercise restraint? If it were, well then I’d not sure I’d want in on it. Because then there wouldn’t be an excuse to make this French Toast. Hazelnut Cocoa spread is good on or with everything but add in some mascarpone and it’s balanced out perfectly. This is the type of dish I’d serve for a breakfast in bed or at a holiday brunch. Or just to celebrate the weekend. 

Ingredients

  • 4 ounces Mascarpone cheese

    or cream cheese

  • 1/3 cup chocolate-hazelnut spread
  • 2 teaspoons pure vanilla extract

    divided

  • 3/4 teaspoon kosher salt

    divided

  • 1/4 teaspoon ground cinnamon
  • 12 (1/2-inch thick) slices loaf French bread
  • 6 large eggs
  • 1 1/2 cups half-and-half
  • 1/4 cup granulated sugar
  • A few tablespoons unsalted butter or virgin coconut oil

    for frying the French toast

  • Roughly Chopped Toasted Hazelnuts

    for garnish

  • Pure maple syrup

    for garnish

  • whipped cream

    for garnish

Instructions

Heat oven to lowest setting and place a baking sheet on the middle rack. Stir mascarpone or cream cheese with a spatula until soft then stir in chocolate-hazelnut spread, 1 teaspoon of the vanilla, 1/4 teaspoons salt, and 1/4 teaspoon ground cinnamon until thoroughly combined. Spread mixture evenly among 6 slices of the bread then top with remaining 6 slices and lay “sandwiches” in a pan or dish large enough to fit them all snugly.

Whisk together eggs, half-and-half, sugar, remaining salt, and remaining vanilla until eggs are broken up and evenly blended. Pour over sandwiches and set aside until the majority of the custard has been soaked up, about 5 minutes. Rotate or flip sandwiches as needed to evenly coat.

Melt butter over medium-high heat. When foaming subsides, add two sandwiches to the pan. Fry until golden brown on one side, flip with a spatula, and fry the other side. When sandwiches are finished, move them to oven while the rest are cooking. Remove the baking sheet from the oven, transfer the French toast to a plate, and serve toped with hazlenuts, maple syrup, and whipped cream, as desired. 

Footnotes

Food styling and photography by Aida Mollenkmap

http://saltandwind.com/recipes/423-hazelnut-cocoa-french-toast-sandwiches-recipe

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