FRESH Ideas: Celebratory Brunch

Chocolate Stuffed French Toast with Tangerine Sauce 

1 loaf challah bread or baguette

4 eggs

1 cup half & half

1 tablespoon vanilla

½ teaspoon cinnamon

2 tablespoons butter

1 to 2 pounds tangerines, peeled
1 tablespoon honey
2 tablespoons orange juice
Nutella chocolate hazelnut spread


Powdered sugar

To make the sauce, in a blender, combine all ingredients. Process until smooth. Pour through a fine-mesh sieve to remove the seeds and refrigerate until ready to serve. Slice bread into 1-1/2 inch thick slices. With a serrated knife, cut a wide pocket into the bread. Spread the nutella inside. In a 9x13 pan whisk together the eggs, milk, vanilla and cinnamon. Dip the bread into the egg mixture. Let the bread soak in the liquid for about 10 minutes on each side. Heat the butter in a large skillet over high heat. Add the French toast and grill on each side for 1 to 2 minutes or until browned. Place on a plate and garnish with a small amount of syrup, the tangerine sauce and powdered sugar.



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