Innkeeper Donna Hofmann of
Parkview B&B in Reedsburg says young guests are the next generation of B&B guests, so she loves welcoming families to her inn. Two rooms accommodate a third person, there's a city park across the street, and there are two fish ponds right on property. Donna even prepares kid-friendly menus. Here's her recipe for
Nutella-Stuffed French Toast. |
Photo: Not Nutella-Stuffed French Toast, but a scrumptious breakfast just the same at Parkview B&B, Reedsburg.
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10 slices day-old Challah or French bread
5-6 Tbsp. chocolate hazelnut spread, such as Nutella
5 large eggs
2 cups cream or whole milk
1 tsp. vanilla extract
� tsp. salt
3-4 Tbsp. butter
Preparation:
1. Preheat an electric griddle to 350�F or heat a large skillet over medium heat.
2. Spread Nutella over five of the bread slices. Top with remaining bread slices to make five sandwiches. Place the sandwiches in a 9 x 13 baking dish.
3. Whisk together eggs, cream, vanilla and salt. Pour over the sandwiches. Using tongs or your fingers, turn to make sure sandwiches soak up egg mixture.
4. Add butter to skillet.
5. Place French toast sandwiches in skillet. Cook 2-4 minutes until golden brown. Turn and cook another 2-4 minutes until golden on the other side. Cover for the last minute of cooking, so the Nutella melts completely.
Serve immediately with syrup or powdered sugar.