Nutella, Nutella! My kingdom for Nutella!
Nutella, much like real mayonnaise, was an enigma in my house when I was growing up. We were strictly a Miracle Whip and Skippy household. Occasionally, however, I was treated to the hazelnut-cocoa glory of Nutella at a friend’s house. 
I forgot how absolutely delicious Nutella was until last summer when I discovered Nutella crepes at an amusement park, of all places. It’s been a staple in our house ever since. Now it seems like Nutella is just about everywhere I look. I’m not sure if it’s making some huge comeback or if I have just been ignoring it for twenty years. If I have, shame on me!
Let us set the record straight, though. Nutella is not a health food. All the marketing in the world cannot make a combination of sugar, palm oil, and cocoa anything besides an indulgence. It’s about as “healthy” as a Ferraro Rocher truffle. But, as they say, everything in moderation.
This French toast makes a fabulous Sunday morning treat for any Nutella lover. It’s incredibly easy, especially if you’re like me and don’t have the patience to make crepes. Here it is made with bananas but strawberries would be awesome, too. Or both!
Stuffed French Toast with Nutella and Bananas
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Indulge in this decadent stuffed French toast filled with creamy Nutella and ripe bananas, perfect for a special breakfast treat.
Ingredients
- 8 slices of thin bread (Pepperidge Farm Very Thin Bread works great)
- Nutella, to taste
- 1 large banana, sliced thin
- 3 eggs
- 1/2 cup (120 ml) milk
- 1/4 teaspoon cinnamon
- Butter, for frying
- Powdered sugar, for serving (optional)
Instructions
- Slather each slice of bread with Nutella to your liking.
- Place a layer of sliced bananas on 4 of the Nutella-covered bread slices.
- Top each with another slice of Nutella-covered bread to form 4 sandwiches.
- In a shallow, wide bowl, beat together the eggs, milk, and cinnamon until well combined.
- Heat a skillet over medium heat and add a small amount of butter.
- Dip each sandwich into the egg mixture, ensuring both sides are well coated.
- Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from skillet and serve immediately, dusted with powdered sugar if desired.
Notes
For a variation, try using strawberries instead of bananas, or a mix of both. This dish is best served immediately but can be kept warm in a low oven if needed. Use any type of thin bread you prefer, but make sure it’s sturdy enough to hold the filling. Adjust the amount of Nutella to your taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 20
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
- Cholesterol: 150
Hi Julie! Nice to see your Nutella-stuffed French toast recipe on here. I saw it on your blog– and now you have another awesome chocolate recipe on Tastefully Julie for flourless black bean brownies. Trying to chocolate-ify my life? This banana-nutella-French toast recipe inspired me to make my own homemade vegan nutella to use in the French toast-banana-Nutella sandwiches– mine had unrefined sugar and subbed coconut milk for the palm oil that’s in the store version. I can verify that the French toast-banana-nutella sandwiches are excellent, my family was well pleased when we had them for a special Sunday brunch!