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Hazelnut-crusted French Toast

By Narayan • 22:19 on Monday, March 11, 2002 • 2 responses

I only make this two or three times a year because it’s more effort than I’m usually willing to put into breakfast.  It’s worth it, though, especially if you’re having a bunch of people over.  I try to bake my own bread for this, but if I can’t, I try to buy an unsliced loaf of good white bread from a local baker (if you’re near Portland, Maine, Standard Baking Company’s pan de mie was perfect).  Fresh strawberries make this already perfect breakfast dish perfect-er.

  • 1/2 cup cream cheese, at room temp
  • 6 tablespoons Hazelnut Butter, at room temp
  • 2 teaspoons sugar
  • good quality white bread (sorry, wonder won’t cut it for this)
  • 3/4 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • .5 teaspoon almond extract
  • .5 teaspoon orange extract
  • 2 to 4 tablespoons unsalted butter
  1. Mix cream cheese and hazelnut butter in small bowl. Add the sugar, mix well, and set aside.
  2. Cut 4 small slits in each slice of bread. Spread hazelnut mixture on one side of the slices.
  3. In a shallow bowl, whisk together the milk, eggs, and vanilla until thoroughly combined.
  4. Melt 2 tablespoons butter in a large heavy skillet over medium-high head until hot but not smoking. Dip a slice of bread completely in the milk mixture. Let the excess drip off, then place it in the skillet and let cook until it is golden on each side, 2 to 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
  5. Serve hazelnut side up, dusted with powdered sugar. Use corn syrup on this and I’ll have to kill you.

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2 responses

1

Andrea

Comment posted at 14:24 on Monday, March 18, 2002

This dish is rich and delicious but a bit complicated even if it’s sunday morning and you are in love.  I suggest forward this recipe to a friend and offer to stop by to ‘test’ their work.  Also, ixnay the owdered sugar pay, use high-grade maple syrup instead.

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2

Narayan

Comment posted at 17:15 on Monday, March 18, 2002

I use both powdered sugar and maple syrup.  Leave your powdered sugar neuroses out of the kitchen. wink

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