Banana Nutella French Toast
- 4 slices Brioche Bread, 1 inch thick
- 4 Eggs
- 1/3 C. Almond Milk
- 1 tbsp Half and Half
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- Vanilla Extract
- 2 Bananas, sliced
- 1 Half Pint Heavy Whipping Cream
- 2 tbsp Sugar, divided in half
- Add Cream, half the sugar, and a splash of vanilla extract to a bowl.
- Using a handheld blender with the whisk attachment, whisk for a few minutes until cream has turned into whipped cream.
- If using a stand mixer, follow same process, scraping the sides of the bowl at least once during whipping.
- Taste to make sure the flavor is good. If not, add a touch more vanilla and sugar.
- Heat a pan to medium.
- Whisk eggs, almond milk, half and half, rest of sugar, cinnamon, nutmeg, and another splash of vanilla together in a low, wide dish.
- Soak pieces of bread in the egg mixture for ~20 seconds on each side.
- Add touch of oil and butter to your pan, add french toast, and cook slowly, ~5 minutes per side. (1)
- While cooking, slice banana, and wash any other fruit you’d like to serve this with.
- When fully cooked and nicely golden brown, top with banana, nutella, and homemade whipped cream.
- Other toppings include: syrup, butter, powdered sugar, peanut butter, blueberries, strawberries, raspberries.
- We are cooking this low and slow for a couple reasons. One is the thickness of the bread. To get the interior fully cooked we need this length of time over the heat. The second is in conjunction with that, we want the egg mixture fully cooked.
- I used fresh brioche. Softer breads will lead to a softer finished product. Challah would be a great option here too. If you want your French Toast a little more firm in the end, slice bread the night before and leave out on the counter. It’ll dry out, soak up more of the egg mixture, and have a touch more structure once fully cooked.
© 2020 Mitchell Schwartz