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Nutella-Banana Stuffed French Toast

By Kelsey Banfield |

Nutella French Toast

The other day I was looking for a way to jazz up my french toast and decided to add as swipe of nutella and some bananas like I was eating a crepe. I started by making a large slice of french toast in the pan with my normal recipe. Then I slit the french toast down the middle and stuffed it full of nutella and bananas. It was such a delicious, decadent breakfast I could hardly believe it. It made me thing that cherries and nutella, or blueberries and cream would be good pairings to try, too. Another time, perhaps, right now Nutella-Banana is the perfect combination for me!

Nutella-Banana Stuffed French Toast

1 large, thick slice of challah bread, about 3 inches wide

2 eggs

1/2 cup milk

1 teaspoon ground cinnamon

Butter for the pan

1 small, ripe banana

1 tablespoon nutella

Whisk together the eggs, milk and cinnamon in a large bowl. Dip in the challah bread and turn it around a few times to coat. Meanwhile, warm a pat of butter in a skillet until it is melted. Add the moist challah to the pan and cook the toast on all sides until it is golden brown all around. While it is still warm, cut a slit in the middle and stuff it with the sliced bananas and nutella.

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About Kelsey Banfield

thenaptimechef

Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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