Chocolate Hazelnut Banana-Stuffed French Toast
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Don’t you love a good Sunday brunch? The tradition of brunch began in the late 1800s as a meal for the partiers from the night before. It was always a decadent meal. These days brunches are more geared to after church than after-party, but they still remain decadent in nature. Here are some tips for putting together a memorable brunch:
Go with a buffet and pre-slice meats, cheeses quiches and coffeecakes so that guests can easily serve themselves.
Set up an inviting spread. Create height with cake stands and pedestals. They’re perfect for displaying muffins or pastries. Create visual excitement with color and texture. A big bowl of fruit or berries does the trick easily.
Offer a varied menu and include classic breakfast meats in addition to some vegetarian options. Offer one or two lighter dishes for those who may be counting calories but don’t forget to include at least one decadent dish. Two of my favorites are Chocolate Hazelnut Stuffed French Toast and Banana Hazelnut Breakfast Panini .
HEAT oven to 300°F. Whisk eggs in large shallow bowl. Whisk in half-and-half, sugar, cinnamon and vanilla. Coat electric griddle or large nonstick skillet with cooking spray. Heat griddle to 350°F or skillet over medium heat. Dip bread slices in egg mixture, about 5 seconds each, turning to coat both sides. Cook on prepared griddle until both sides are golden brown. Place on baking sheet while cooking remaining French toast.
SPREAD one side of each of 4 slices cooked French toast with a rounded tablespoon of chocolate hazelnut spread. Cut 2 bananas in half lengthwise, then in half crosswise. Melt butter in medium nonstick skillet over medium heat. Add banana. Sprinkle with brown sugar. Cook 3 to 4 minutes or until golden brown, turning halfway through cooking time. Remove from skillet, reserving sauce. Arrange banana pieces evenly over spread on French toast. Top with remaining bread slices to form 4 sandwiches.
COVER sandwiches with foil. Bake 8 to 10 minutes to heat through. Slice remaining banana, adding to sauce in skillet. Saute 2 minutes or until golden brown. Stir in syrup. To serve, cut French toast on a diagonal; arrange on serving plates. Sprinkle with powdered sugar and/or cocoa powder. Top with banana-syrup mixture. Garnish with whipped cream, if desired.
3 large eggs, beaten
2/3 cup half-and-half
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Crisco® Original No-Stick Cooking Spray
8 slices raisin cinnamon swirl bread
3 ripe bananas, divided
3 tablespoons butter
3 tablespoons brown sugar
1/3 cup Jif® Chocolate Flavored Hazelnut Spread
1/2 cup Hungry Jack® Original Syrup
1 tablespoon powdered sugar and/or unsweetened cocoa powder
Sweetened whipped cream
to you by Amy Tobin
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