More than a fun or fancy Valentine’s dinner, I love a delicious Valentine’s breakfast. And let me tell you a little secret, if you opt out of the heart-shaped bread, you could serve this stuffed french toast anytime. And that is a really lovely thing, because if you are anything like me, you could eat golden french toast smothered in nutella and strawberries every day of the week.
As I was playing around with this recipe, my 4-year old got all the benefits in a serious way. I think he ate nutella and strawberry stuffed french toast for lunch three days in a row as I tweaked it a bit here and there. Funny enough, the only complaint I heard was when he had to go back to eating the ol’ standby: PB&J.
Thankfully my other boys don’t read my blog because I’m making this for our V-day breakfast and I want it to be a surprise. I bribed my taste-tester to not say a word by promising a quadruple-decker version instead of the boring so-last-summer triple decker. Listen, it’s programmed into their DNA to be able to put away a serious amount of anything smothered in nutella. I am their mother after all.
Note: Feel free to make these double decker instead of triple decker. Also, you could cut the bread the day before to make the morning-of prep faster.
- 3 large eggs
- 2/3 cup milk
- 1/4 teaspoon vanilla
- pinch of nutmeg
- 8-12 thick slices bread
- 1/2 cup nutella (more or less)
- 8-10 strawberries, stemmed and sliced
- 1/2 cup heavy whipping cream
- Powdered sugar to taste
- In a shallow pie plate or dish, whisk together the milk, eggs, vanilla and nutmeg until well-combined. Using a heart-shaped cookie cutter or a sharp paring knife (free hand the heart shape, which is what I did), cut a heart out of each piece of bread. I like to save the crusts and excess bread for homemade bread crumbs - just toss them all in a ziploc bag and put them in the freezer.
- Heat a nonstick griddle or skillet over medium heat (add a bit of butter if your skillet is prone to sticking). Dip each piece of heart-shaped bread into the egg/milk picture so the liquid soaks into the bread. Cook the bread for 2-3 minutes on each side until golden. Remove to a plate and repeat the process until all the bread is cooked. Whip the cream and powdered sugar (to taste, 1/2 tablespoon or so) until stiff peaks form.
- Spread a healthy amount of nutella on one slice of cooked bread. Top with sliced strawberries. Spread nutella on another slice of bread and place the bread nutella side up on top of the strawberries. Top with another layer of sliced strawberries and a final piece of french toast. Dollop a bit of whipped cream on top and sprinkle with a bit of grated nutmeg, if desired. Serve immediately.
Recipe Source: Mel’s Kitchen Cafe