Nutella-Stuffed Eggnog French Toast

Eggnog-infused french toast overflowing with rich, chocolatey nutella!

Now that Thanksgiving has officially come and gone (RIP turkeys…and pumpkin pies), it’s time we set our sights on Christmas. If I’m being honest though, my mind was already in Fa-la-la-la-mode the minute the clock struck twelve on All Hallows Eve.

Yes, I AM one of “those” people…

The ones who have their Pandora set to holiday music back in August, the ones who marathon Christmas movies nonstop, and the ones who have their Santa wishlist perfectly bulleted, laminated, and ready to read to the jolly old soul, himself.

Because Santa is REAL, guys.  

Santa. Is real.

…..

Speaking of eggnog! We were just talking about eggnog, weren’t we? I guess we weren’t. Oh well…who doesn’t love eggnog? I’d say it’s pretty much the unofficial drink of Christmas. Not to mention, it’s even better when added to baked goods, or in this case…FRENCH TOAST.

Growing up, my dad’s favorite breakfast was french toast. I, however, was more of a pancake fanatic (see Sweet Potato Pie Pancakes). So I decided to set my sites on a french toast that I would love (and shamelessly demolish). 

Eggnog, AKA “milk punch”, is the star ingredient in the thick and richly creamy custard used to drench the buttery, flaky croissants.

As far as the rest of the ingredients go, I used two egg yolks and just one whole egg for a richer, more custardlike flavor. It’s the egg white in eggs which contains the sulfur compound, resulting in an eggier taste–not my thing. So I solved that problem by using mostly yolks. Along with the eggs, spices, and vanilla, you’ll notice that I added one other not-so-traditional ingredient. One of the secrets to creating that delicately crisp crust on french toast is by adding flour to the custard. This not only ensures that your french toast is soft and crisp around the edges, but that they won’t become limp and soggy.

And as the title suggests, this french toasted is S-T-U-F-F-E-D with nutella because in the BaJillian world, eggnog french toast is just WAY too plain and ordinary on its own. 

If you thought I’d omit the maple syrup because of the nutella, you obviously don’t know me at all. Not only is this beast of a breakfast gonna getting a snowstorm of powdered sugar, but it’s also getting a waterfall of maple syrup.

If you’re concerned about the “nutritional” value of this calorie bomb, not to worry! The fresh berries add just enough nutritional value to cancel out most of the not-so-good-for-you-ness in this french toast.  

See? Healthy!

Just don’t tell your cardiologist about this… 

Now THIS, ladies and gentlemen, is the french toast I have been searching for my entire life.

*Mic dropped*

Nutella-Stuffed Eggnog French Toast

Eggnog-infused french toast overflowing with rich, chocolatey nutella!

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American, French

Servings 8 Servings

Ingredients

  

• 8 medium croissants day-old preferred
• ¼ cup all-purpose flour
• 1 cup eggnog
• 2 egg yolks
• 1 whole egg
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt
• ¾ - 1 cup Nutella
• Powdered sugar for dusting
• Maple syrup optional, but not really

Instructions

 

• Carefully slice each croissant in half, lengthwise; set aside.
• Place flour into a shallow dish, then very gradually whisk in the eggnog--the slower, the less lumpy it will be. Whisk in the egg yolks, egg, vanilla, spices, and salt until smooth.*
• Working with 2-4 halves at a time, soak croissants in the custard until saturated but not falling apart, about 30-45 seconds per side.
• While the croissants are soaking, heat a nonstick skillet over medium heat and coat with nonstick cooking spray or oil. Lift soaked croissants out of the custard, allowing the excess to drip off, and transfer to the heated skillet (cut-side down first) to cook until golden brown, about 3-4 minutes. Flip, then immediately top croissant halves with dollops of Nutella, about 1-2 Tablespoons per half. Continue to cook until the second side is golden brown, about 3-4 minutes longer.
• Once browned, use a spatula to carefully flip one half onto the other half, forming a sandwich. Transfer Nutella sandwiches to a plate, dust with powdered sugar, and drizzle with maple syrup, if desired.

Notes

*Custard may need to be whisked between soaking batches to ensure that the flour doesn't settle at the bottom of the dish.

*If not serving immediately, Nutella sandwiches can be placed on a wire rack set over a rimmed baking sheet in a preheated 200ºF oven.