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ingredients
6
large eggs
1 ½
cup chocolate milk
2
Tbsp pure vanilla extract
½
tsp ground cinnamon
4
ripe but firm bananas, peeled and cut into ¼-inch rounds
½
cup hazelnut chocolate spread
12
slices bread, ½ inch thick, such as brioche
8
Tbsp (1 stick) unsalted butter
4
Tbsp vegetable oil
Pure maple syrup
1
cup strawberries, halved
¼
cup milk chocolate shavings
Powered sugar for dusting
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directions
Step 1
Whisk together eggs, chocolate milk, vanilla extract, cinnamon, in a medium bowl, and set aside. Lay out 6 slices of bread on work surface. Top each slice with the hazelnut chocolate spread and sliced bananas. Top with remaining bread slices; press gently to seal the sandwiches.
Step 2
Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 2 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 2 minutes more.
Step 3
Heat 2 tablespoons butter in a large skillet over medium heat. Fry half of the French toast until golden brown, 2 to 3 minutes per side. Garnish with strawberries, shaved chocolate, maple syrup and powered sugar.