# Components:
→ Bread
01 - 8 slices brioche or challah bread (2-inch thick)
→ Filling
02 - 4 tablespoons creamy peanut butter
03 - 4 tablespoons chocolate hazelnut spread
→ Egg Custard
04 - 3 large eggs
05 - 1 cup whole milk
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of salt
→ Cooking Fat
10 - 2 tablespoons unsalted butter
→ Garnishes
11 - Powdered sugar, for dusting (optional)
12 - Fresh berries (optional)
13 - Maple syrup or chocolate sauce (optional)
# Directions:
01 - On four slices of bread, spread 1 tablespoon of peanut butter each. On the remaining four slices, spread 1 tablespoon of chocolate hazelnut spread each. Carefully place the spread-covered slices together to form four filled sandwiches.
02 - In a shallow mixing bowl, vigorously whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until thoroughly combined into a smooth custard.
03 - Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and lightly coat the cooking surface.
04 - Gently immerse each assembled sandwich into the prepared egg custard, ensuring that both sides are fully coated. Avoid over-soaking to prevent sogginess.
05 - Working in batches to avoid overcrowding the skillet, carefully place the coated sandwiches onto the preheated griddle. Cook for 3 to 4 minutes per side, adding more butter as needed, until each side is a rich golden brown and the interior is cooked through.
06 - Transfer the cooked French toast to individual plates. Dust generously with powdered sugar and serve immediately with fresh berries and your choice of maple syrup or chocolate sauce, if desired.
