We all have varying degrees of items that we absolutely love to do. Making french toast is actually one of mine and this one is super easy to create.
Breakfast at any time of the day is THEEEEE BEST! We all know by now that breakfast is the most essential meal of your day. It gives you that fuel, that push and the energy you need and also helps you not to make poor eating decisions throughout the day. Lord knows I have skipped breakfast but ended up having breakfast foods later in the day. So anything involving breakfast for lunch, or dinner…sign me up. It’s funny because my inspiration for preparing breakfast is usually later in the day. Honestly, your stomach and taste buds have no idea what time it is, so you can eat breakfast when you want. Right?
Growing up, we were a pancake house along with grits, eggs, bacon, oatmeal etc. I really didn’t get French toast that often unless I went to The Original House of Pancakes in the Chi! I loved the lightly browned bread with the soft middle and the sweetness of it with the powdered sugar. O. M. G. The true test for me is if I didn’t have to use syrup. I mean I like syrup but it can mask the true flavor and texture of some items, so if I’m able to indulge without using syrup, then we have a winner. 👌🏾 After eating French toast, you can find me in the corner in a food coma. How did they make these things, I would ask myself as a kid. Can I make them and it be that good? 🤔 Of course I can, I thought but I never got around to it, until later.
I started preparing food for my Pastor of a mega church in Atlanta. He was used to eating well, but I wanted to try something different. As a culinary artist, I was hesitant BUT, my desire to be different kept nudging me to try serving stuffed French toast. It. Was. A. Hit. He and his family enhaled and I was asked to prepare stuffed French toast often.
I decided to make some adjustments from just softened cream cheese and heavy cream with brown sugar, pure vanilla extract, cinnamon and eggs to Nutella and blueberries. To also make this a little more portable, I decided to cut them into sticks. I’m not saying to stuff one stick in your mouth at once, but, you could!!! This time I added a little chocolate milk to my batter for a little extra depth of flavor. Because butter has such a low smoking point (when it stops shimmering and looking beautiful until it starts to smoke and eventually burn) I use a little canola oil to help with the beautiful brown outside, that I need. It’s one thing that I hate, is burned anything.
This recipe was adapted from Epicurious and when I saw it I knew I had to make it. It is truly indulgent and highly addictive. You might want to check your sugar after you eat this. Oh, you can eat these for dessert too.
Nutella and Blueberry French Toast Sticks
- 1 cup heavy whipping cream
- 1 cup chocolate milk
- 4 large eggs
- 1/2 cup sugar
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 brioche loaf
- 2 tbsp Nutella or other hazelnut spread
- 1 cup blueberries
- 2 tbsp vegetable or canola oil
- 2 tbsp unsalted butter
Using a bread knife, cut the brioche loaf in 1 1/2 inch slices. Arrange slices on a cutting board, spreading half of the slices with hazelnut spread and blueberries. Top with the remaining bread slice, as if you are making a sandwich. Slicing vertically, cut bread into 4 sticks.
To make the custard, combine the heavy whipping cream and the next 5 ingredients in a bowl and stir to combine.
Working in batches, soak bread in the custard, until evenly coated on both sides.
Preheat griddle or heavy large skillet over medium heat and add oil and unsalted butter. When the butter starts to foam add soaked sticks. Cook until light golden brown, about 4 minutes. Turn over and brown another 4 minutes. Transfer to plate and keep warm. Repeat process until done.