- YIELD: 4 servings
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1 cup sliced strawberries
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2 teaspoons sugar
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Juice of half a lemon
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4 thick slices (1½ to 2-inches) bread, such as challah or brioche
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About ½ cup Nutella
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1 large egg
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¾ cup milk
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2 tablespoons melted butter
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1 teaspoon vanilla
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¼ cup all-purpose flour
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¼ teaspoon ground cinnamon
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¼ teaspoon salt
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Unsalted butter
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Powdered sugar, for serving
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1
Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature.
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2
Cut a pocket into each slice of bread, taking care not to cut all the way through. Fill each slice of bread with about two tablespoons of Nutella (I totally eyeballed this part, so this is just an estimate).
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3
Heat a large skillet over medium heat. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Add the flour, cinnamon and salt and whisk until smooth.
Working with one or two pieces at a time, place the filled slices into the egg mixture. Soak for 30 to 40 seconds per side, allow excess to drip off and transfer to a plate. Repeat with remaining slices.
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4
Add 1 tablespoon of butter to the heated skillet and swirl to coat. Add the slices in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed and repeat with remaining slices.
Transfer to a plate, dust with powdered sugar, then top with macerated strawberries. Serve immediately.
