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Chef Angie Roberts of Boka Kitchen + Bar – Seattle, WA
Chef Angie Roberts
BOKA Kitchen + Bar
1010 First Avenue
Seattle, WA 98104
(206) 357-9000
Nutella-Stuffed French Toast
+ Click image to enlarge

Nutella-Stuffed French Toast
Chef Angie Roberts of BOKA Kitchen+Bar – Seattle, WA
Adapted by
December 2008
Yield: 4 Servings

Raspberry Sauce:
1 pint raspberries
Juice of half a lemon
Granulated sugar, to taste

French Toast:
4 thick slices brioche bread
8 ounces Nutella or other chocolate-hazelnut spread
2 eggs
½ cup whole milk
1 vanilla bean, split and scraped
1/8 teaspoon almond extract
½ teaspoon kosher salt
2 tablespoons Frangelico or other hazelnut liqueur
1 tablespoon light brown sugar
2 cups chopped hazelnuts
Clarified butter, as needed

To Assemble and Serve:
Fresh raspberries
Powdered sugar, for dusting

For the Raspberry Sauce:
Blend all ingredients together and strain to remove the seeds.

For the French Toast:
Cut a large pocket into each slice of brioche. Use a pastry bag to pipe 2 ounces of Nutella into each pocket. Whisk together eggs, milk, vanilla seeds, almond extract, salt, Frangelico, and brown sugar. Soak brioche slices in egg mixture, then dredge slices in chopped hazelnuts. Heat a griddle with clarified butter until hot. Put brioche slices on griddle and cook for approximately 4 minutes on each side, or until toast is cooked through. If nuts start to darken too quickly, remove toast from griddle and finish in a preheated 350°F oven.

To Assemble and Serve:
Serve hot French toast with a drizzle of raspberry sauce and fresh raspberries.  Sprinkle with powdered sugar.


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