Gluten Free Nutella Filled French Toast

Hello Adventurers!

As you know from my ‘Quick and Easy Cheese Omelette’ blog post, link here, I took part in Jamie Oliver’s 5 Day Veggie Challenge and he did a recipe which he liked to call, ‘Eggy Bread Sandwich’, which to me, was basically peanut butter and raspberry French toast.  After mastering making my own gluten and yeast free bread, which I will tell you how to make in this recipe, the first thing that I wanted to make with a French toast recipe was Nutella filled French toast… so here I am achieving that goal today.  Let’s-a-go!

 

Ingredients

 

Gluten Free and Yeast Free Bread:

2 Medium Eggs, beaten

235ml Milk

260g Gluten Free Self Raising Flour

 

Eggy Coating:

1 Medium Sized Egg, beaten

 

Filling:

Nutella

 

For Frying:

Olive Oil or Spray Oil (just make sure you coat your frying pan really well)

Equipment:

Scales

Measuring Jug

Bread Tin/Pan (I used a 2lb one)

Spray Oil

Large Mixing Bowl

Whisk/Electric Hand Whisk

Cooling Rack

Small Bowl

Knife/Bread Knife

Teaspoon

Olive Oil

Frying Pan

 

Method

Gluten Free and Yeast Free Bread:

Measure out all of your ingredients, get your bread tin ready by spraying it with spray oil,  and preheat your oven to 180C/160C Fan/Gas 4.

Grab your large mixing bowl and add eggs and milk mixing together until fully combined.

Now proceed to add your flour, a little at a time, to your mixing bowl whisking all the time until fully combined.

Once fully combined, pour your mixture into your bread tin and bake in the oven for thirty to thirty-five minutes.  You can check if your bread is cooked by inserting a teaspoon handle/cake tester/skewer and see if it comes out clean.  Your bread is cooked when there is no liquid attached to your teaspoon handle/cake tester/skewer and only small crumbs come out.

Take your bread out of the oven and leave it to cool in its tin for 10 minutes on a cooling rack and then remove from the tin and place onto the cooling rack, leaving it to cool completely.  It gets harder as it cools, just like my cookie recipes.

 

Eggy Coating:

Grab your small bowl, add in your egg and beat.

 

Filling:

Now that your bread is completely cooled, cut into one centimetre thick slices.

Grab your nutella and your teaspoon.

Take a teaspoon full of nutella and spread it over one slice of your bread, and if you are feeling in a particularly nutellaly mood, you can add another teaspoon to the other side of your sandwich but it is completely up to you.

Squeeze together your two slices of bread and dunk in your egg, making sure it has a good coating.

 

Frying:

Drizzle some olive oil, or spray your spray oil, onto your frying pan and place onto a medium – low heat.

Once your pan is hot CAREFULLY add your french toast to your frying pan and leave to cook until golden and crisp on both sides, and all of the egg is cooked, turning every minute.

Take your French toast and move it onto your plate and cut however you want, or leave it whole like I did.

Repeat as many times as you would like for as many sandwiches you would like, and if you have egg left over, you can add it to an omelette or scrambled egg later.

Now serve with any accompaniment you want and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

 

Remember be brave, be happy, be kind, be you!

See you next time…

 

Inspiration from:

https://tasty.co/recipe/sheet-pan-breakfast-sandwich

https://www.jamieoliver.com/recipes/eggs-recipes/eggy-bread/

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.