Adventures in NUTELLA by Paula with contributions from the fam

Though relatively new to the American market, Nutella has been around for a long time. It originated in Italy and is made from chocolate and hazelnuts, which is the European nut of choice. No problem of peanut allergies there. Hazelnuts are in everything from chocolate bars to torts and ice cream. I think the hazelnut is at it’s best when coupled with chocolate.

I was introduced to Nutella when I lived in Paris in the Pre-Cambrian era, shortly after Nutella was conceived. I fell in love with it and was thrilled when a few years later I found it available in specialty stores in the US. Today it is available everywhere. I find the best deal at GFS where you can get 2 of the larger jars for $9.99.

I introduced Nutella to my children and they never looked at another PB and J again (except for Parry who thought Peanut butter was a cheaper alternative to protein while in college and soon discovered he was actually allergic to peanuts!). Corey had a Nutella sandwich (Nutella on Country White bread), without a single alternative, every single day of his entire public school experience! Our family has gone through A LOT of Nutella over the years.

Several years ago while making one of his famous brunches, Walt decided to try making Nutella Stuffed French Toast. It was an instant hit and has been a staple of our Sunday morning brunches ever since. It was the first thing the boys learned to master in cooking and which they have used to impress their friends when cooking for them. As Corey once said: “ I think it is safe to say that Nutella Stuffed French Toast, with or without the creme brulee topping (an over-the-top addition Walt came up with), is the easiest, and most impressive breakfast food, ever.”

Since then, we have gone on to discover or create several recipes that revolve around the use of Nutella. So, let me introduce you to the joys of Nutella. ( More recipes will follow in additional entries.)


NUTELLA STUFFED FRENCH TOAST
For 2 pieces

Ingredients:
2/3 to 1 cup Nutella, or more to taste
4 slices of firm, dense white sandwich bread, such as Arnolds Buttermilk or Country White
2-3 TBS Butter
2 Large Eggs
1-2 TBS Milk
Maple syrup

Lay the four slices of bread out on a clean work surface. With a small spatula spread an equal amount of Nutella on each of the 4 slices; approx 1/3 cup per each pair of slices. (Corey probably has more like 1/2 cup).

Put two slices together to make two sets of stuffed “sandwiches”. Set aside.

In a large plate with sides, such as a quiche dish, beat the eggs and milk together until well blended. Dip the Nutella sandwiches into the egg mixture until each side is completely covered in mixture.

In a 10-12" Skillet melt 2-3 Tbs butter over medium high heat. Place each Nutella Stuffed Sandwich into the pan and fry until nicely browned then flip and brown the other side. Slice and serve with maple syrup.

Variations:
Use Cinnamon Swirl bread instead of white bread (we like the Cinnamon Crunch Bread from Great Harvest)
Sprinkle cinnamon sugar on top after cooking
Just before serving sprinkle with sugar and use a blow torch or heat gun to caramelize the sugar like brulee.


To be continued.

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