This Chocolate Stuffed French Toast is dipped in a sweet, buttery batter and cooked until crisp on the outside and gooey in the middle. It’s an ideal breakfast for the holidays or any special morning.
*This post is sponsored by Rhodes Bake-N-Serv. Thank you for supporting the brands that help make Dessert Now Dinner Later possible.
The holidays are here, and for our family that often means traditional meals: turkey with mashed potatoes, gravy, rolls, and baked beans at Thanksgiving, and ham with similar sides at Christmas. My husband’s family sometimes keeps Thanksgiving the same but varies Christmas dinner—prime rib, shellfish, or even dining out. One tradition we’ve yet to fully explore is a big, festive Christmas morning breakfast.
Many friends serve cinnamon rolls on Christmas morning, which is delicious, but I wanted to try something different and indulgent: Chocolate Stuffed French Toast. It feels extra special and is easy enough to prepare the night before if you like.
My kids already love French toast. For everyday breakfasts we’ll sometimes make a big batch on Sunday and reheat slices in the toaster during the week. For a holiday version, though, we fill the sandwich with chocolate hazelnut spread (like Nutella) and flavor the batter with orange juice, melted butter, and a touch of sugar. That combination guarantees a rich interior and a caramelized, crisp exterior — the results are fantastic.
You can prepare the chocolate-stuffed sandwiches the night before, mix the batter in the morning, and cook them quickly when you’re ready to serve. My six-year-old once ate three by himself — a good sign. If you’re looking for a new holiday breakfast idea, try this Chocolate Stuffed French Toast. It’s easy to make and brings a festive, comforting start to the day.
Chocolate Stuffed French Toast
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Ingredients
- 1 Loaf Rhodes Bread, baked as directed
- 6 Tablespoons chocolate hazelnut spread
- 3 large eggs
- ½ cup milk (118 ml)
- ¼ cup granulated sugar (50 g)
- 2 Tablespoons orange juice
- 2 Tablespoons butter, melted (28 g)
- ¼ teaspoon vanilla extract
- sprinkle of salt
Instructions
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Slice the loaf into 12 thin slices and remove the end crusts. Spread 1 tablespoon of chocolate hazelnut spread between two slices to make six sandwiches. Because the crusts are removed, you don’t need to cover the entire slice with spread.
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Use a large drinking glass to cut a circle from the center of each sandwich. This both creates a neat shape and helps seal the edges of the sandwich.
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Whisk together the eggs, milk, sugar, orange juice, melted butter, vanilla, and a pinch of salt. Heat a frying pan over medium and spray with nonstick spray. Dip each sandwich in the batter, coating both sides, and cook until golden brown on each side. Serve warm.
Notes
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