Most working days I volley between a healthy cereal or eggs for breakfast, but after some time these smart and predictable meals just get mundane. So every once in a while I treat myself to something super indulgent like this amazing stuffed French toast.
Not only is it stuffed with a delectable filling, but it's completely enveloped in a crackly cornflake coating. The filling is milk chocolate, nutty hazelnut, and ripe banana. It's warm, oozy, and crunchy. This is definitely a non-sensible breakfast, and totally worth breaking routine for.
Some stuffed French toast recipes call for slicing a pocket into the slice of bread for the stuffing. I know my "before coffee" limits first thing in the morning, and sharp-knife deftness does not make the cut, that's for sure. Instead of "stuffing" the bread, this French toast is as easy as making a sandwich. Creamy chocolate-hazelnut Nutella is spread onto sliced of bread, then stuck together with slices of banana in-between. The sandwiches are soaked in a vanilla scented custard and dipped in crushed cornflakes. After a quick pan fry, the cornflake coating crisps up golden and buttery. Inside, it's moist, warm, and deliciously gooey. And instead of standing by the stove frying up slice after slice, one recipe cooks up 4 thick servings in just 4 minutes. As decadent as this breakfast is on its own, I still can't help but topping it off with a healthy pour of maple syrup. Chocolate for breakfast wins again.
Get the Recipe
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.