Ingredients with Measurements:
- 4 slices of bread
- 1/4 cup of chocolate-hazelnut spread
- 2 eggs
- 1/4 cup of milk
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 2 tablespoons of butter
Special equipment needed:
- Non-stick skillet
- Spatula
- Whisk
- Square cookie cutter (optional)
Step-by-step instructions:
1. In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
2. Spread the chocolate-hazelnut spread evenly over two slices of bread. Top with the remaining slices of bread to make two sandwiches.
3. Using a square cookie cutter or a knife, cut each sandwich into four equal cubes.
4. Melt the butter in a non-stick skillet over medium heat.
5. Dip each cube of bread into the egg mixture, making sure to coat all sides.
6. Place the cubes in the skillet and cook for 2-3 minutes on each side, or until golden brown.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 38g
Protein: 9g
Fiber: 2g
Sugar: 15g
Substitutions for ingredients:
- You can use any type of bread you prefer.
- If you don't have chocolate-hazelnut spread, you can use peanut butter or any other nut butter.
Variations:
- You can add sliced bananas or strawberries to the sandwich before cutting it into cubes.
- You can sprinkle powdered sugar or cocoa powder on top of the cubes before serving.
- You can use different types of spreads, such as jam or honey.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the cubes from sticking.
- You can use a regular skillet, but you may need to add more butter to prevent sticking.
- If you don't have a square cookie cutter, you can use a knife to cut the cubes into equal sizes.
Storage instructions:
You can store any leftover cubes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the cubes, place them in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the cubes on a plate with a drizzle of chocolate sauce or whipped cream.
Garnishes:
- Fresh berries
- Chopped nuts
- Powdered sugar
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit
- Yogurt
- Bacon or sausage
Troubleshooting advice:
- If the cubes are sticking to the skillet, add more butter or use a non-stick skillet.
- If the cubes are not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the cubes to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and utensils before preparing food.
Food history:
Chocolate-hazelnut spread was invented in the 1940s by an Italian pastry maker named Pietro Ferrero. It was originally called "Giandujot" and was made with cocoa and hazelnuts.
Flavor profiles:
The chocolate-hazelnut spread adds a rich and nutty flavor to the toast cubes, while the cinnamon and vanilla add warmth and sweetness.
Serving suggestions:
Serve the cubes as a fun and delicious breakfast or brunch dish.
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