Stuffed French Toast

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Stuffed French Toast

This year has been a year of travel and full of me chasing the summer. Fun Fact: I absolutely hate cold weather. I was traveling in Chicago over the summer and came across a Nutella stuffed french toast on a menu (I didn’t order it because it was the middle of bathing suit season) and though hmmm I can probably make that even more delicious than just plain Nutella. So this is the recipe that I came up with and well let me tell you it was amazing! Pair this with something salty like a nice cured bacon or sausage. I may have eaten half a loaf of bread making this but hey its bulking season.


Adding the strawberries and the nut oil are an easy way to jazz up a simple chocolate sauce. PS make extra of this and drizzle over ice cream, yogurt, fresh fruit, or just eat it with a spoon. Keep it in a mason jar in the fridge for up to a week.


1 loaf Brioche Bread

1/2 Cup Dark Chocolate Chips

1 cup Strawberries Chopped

2 tablespoons balsamic vinegar

1 tablespoon Almond or Walnut Oil

1/2 cup Almond Milk

1/2 cup coffee concentrate (I used Chameleon Cold Brew)

3 large eggs

1/4 teaspoon salt

pinch of cinnamon

4 tablespoons of butter


In a small such pan add the strawberries with the balsamic vinegar, cook on low heat until the strawberries have become a thick sauce. You may use a fork to break whole strawberries up a bit.

In a microwave save bowl add the chocolate chips and microwave in 15 second incumbents stirring after each one until the chocolate is melted. Add the walnut or almond oil and stir into the chocolate. Add the strawberries to the chocolate and stir.


Slice the brioche into 1 inch pieces. Take a bread knife and make a cavity in each slice. try not to break through the sides of the bread. I take a bread knife and slowly slice along the bottom of each slice to create the cavity.

Fill each slice with a spoon full of the chocolate mixture.

Next whisk together the egg, milk, coffee, cinnamon and salt.

Preheat a large skillet to medium-high heat and place a tab of butter in it.

Dredge each side of the toast in the milk mixture and place in the pan cook until golden brown on each side. repeat this until all slices are cooked.


Eat, Enjoy, Indulge!

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