Ellie Hatcher’s Rum-Soaked Nutella French Toast

Let's Cook

1. Step 1.

   Spread 2 to 3 tablespoons of Nutella on 4 slices of brioche or challah, then top each with a second slice to form 4 sandwiches about 3/4 inch thick.

2. Step 2.

   In a large bowl, whisk together 8 large eggs, 3 cups milk, 2 tablespoons vanilla extract, and 2 tablespoons dark rum until well combined. Pour about 1/2 inch of the mixture into a pie pan or shallow dish.

3. Step 3.

   Add 1 tablespoon of butter to a nonstick skillet over medium heat. While the butter melts, place one Nutella sandwich in the egg mixture, let it soak for a few seconds, then flip to soak the other side briefly—coating both sides evenly without fully submerging.

4. Step 4.

   When the butter is melted and hot but not smoking, cook the soaked sandwich for 3 minutes per side, until puffed and golden brown. Transfer cooked French toast to a baking sheet and keep warm in a low oven. Repeat with remaining sandwiches, adding 1 tablespoon of fresh butter to the skillet for each batch.

5. Step 5.

   Sprinkle the French toast with powdered sugar and serve with maple syrup, whipped cream, sliced bananas or berries, or other accompaniments.