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Delicious Nutella French Toast Recipe With Strawberries

Delicious Nutella French Toast Recipe With Stawberries

Everyone loves French toast but it becomes even more delicious by simply adding one extra ingredient – Nutella.

So where does Nutella come from and why do we love it so much?

Well, it was first created when there was a cocoa shortage in 19th-century Piedmont, Italy. This meant chocolate was bulked out with ground hazelnuts and sold as a solid load called pasta gianduja. Not surprisingly, the children went crazy for the ridiculously tasty combination of hazelnuts and chocolate and it’s popularity has never waned.

But it wasn’t until 1951 when the solid slab was softened and sold by the jar and then in 1964 it was given the name Nutella.

For Nutella nuts like us, you might not realise that in every 500 gram jar there are more than 50 hazelnuts so it’s easy to see from this how Nutella production accounts for one quarter of the world’s hazelnut supply.

Try our quick and easy version of French Nutella Toast served with strawberries when you next have a sweet craving.

INGREDIENTS
  • 4 thick slices brioche bread
  • 2 eggs
  • 1/4 cup milk
  • 1/4 tsp vanilla essence
  • 1/2 TBS sugar
  • 1 tsp cinnamon
  • Icing sugar to serve
  • Jar of nutella (use as you desire)
METHOD
1 crack eggs into bowl
2 milk in bowl
3 add vanilla and cinnamon
4 whisk
5 dip bread in both side and add to frypan on medium to high heat
6 fry 1-3 minutes on each side or until browned
7 spread Nutella and place strawberries, repeat until stack is made
8 pour Nutella on top and add icing sugar at the end

 

More Nutella recipes here:

 

Written by Millie Constable

Millie Constable is an avid traveller, photographer, foodie and writer. After travelling the world, Millie moved to Florence, Italy, where she completed a Diploma of Photography and Multimedia. Whilst experimenting with food photography during her studies, she decided that was how she wanted to spend her life, eating and documenting her way around the way world!

On returning to Australia, Millie started working for The Carousel and continues to write and dream about food.

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