This recipe for French Toast may be better suited for dessert rather than breakfast, and it couldn’t be easier. The combo of the classic breakfast dish combined with the flavor of chocolate and hazelnuts is over-the-top-good. Seriously, heed caution: this sweet treat is semi-addictive, so you may want to have a friend or two around to help you enjoy it–lest you devour an entire loaf of bread by yourself.
Chocolate Hazelnut Butter Stuffed French Toast
- 1/4 cup almond meal
- 1 cup besan/chickpea flour
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons bourbon or vanilla extract
- 1 cup nondairy milk
- 8 slices gluten-free (or any type) bread
- Olive or avocado oil for cooking
- Justin’s (or your favorite brand) Chocolate Hazelnut Butter, to taste
In a medium sized bowl, whisk together the almond meal, besan, sugar, and salt. Gently whisk in the bourbon or vanilla extract and nondairy milk and mix vigorously until a thick batter is formed.
Lightly and evenly oil a skillet or large cast iron pan so that the oil coats the bottom of the pan. Heat over medium heat for 30 seconds or so until the pan is warmed up, watching carefully so that it doesn’t smoke.
Dip one slice of bread into the batter to evenly cover. Let the excess batter drip from the toast (you want a nice even coating, not too thick) and then immediately place the toast onto the hot skillet. Cook for enough time so that the batter no longer sticks to the pan, and the surface is evenly browned, about 1 minute. Flip over and cook the other side until evenly browned. Repeat with all slices of bread, fitting as many onto your skillet at once without crowding. Make sure that the batter has cooked thoroughly on the sides and the edges of the bread before serving (raw chickpea flour is not tasty).
Spoon a good bit of chocolate hazelnut butter onto one slice of French Toast and top with another slice of French Toast. Voila! Heaven on a plate.