raspberry and chocolate stuffed french toast sandwich
  • 1/2 cup milk
  • 2 eggs
  • 6 slices day-old bread
  • 2 tbsp butter/margarine or shortening
  • 1/4 cup nutella
  • 170- g container raspberries
  • 1/4 cup sliced almonds optional
  1. Whisk together milk and eggs.
  2. Melt butter in a pan over medium heat in a skillet.
  3. Dip each bread slice into egg mixture until well covered on both sides.
  4. Place bread into the skillet and let cook until browned.
  5. To create almond "crust", sprinkle sliced almonds over uncooked side prior to flipping. (Only on 1/2 of the bread slices.)
  6. Turn bread over and let cook until browned. (Repeat with all of the slices of bread.)
  7. Mash the raspberries in a bowl and the combine with the Nutella.
  8. Spread Nutella mixture over french toast piece without almonds and top with a slice with almonds.
  9. Serve Warm.