Name: Sweetheart choc & hazelnut sandwiches
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 4 slices from a small sliced brioche loaf; 3 tbsp chocolate hazelnut spread; 1 large egg; 75ml whole milk; 1 tsp vanilla extract; 1 tbsp caster sugar; 2 tbsp chopped toasted hazelnut; 1 tbsp butter; icing sugar for dusting; ice cream to serve; raspberries to serve

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Sweetheart choc & hazelnut sandwiches

Sweetheart choc & hazelnut sandwiches

Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.2 out of 5.8 ratingsRate

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A loving spoonful in the form of delicious heart-shaped French toasts with a sweet chocolatey filling

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Ingredients

Nutrition

Units:

MetricUS

4 slices from a small sliced brioche

loaf
3 tbsp chocolate hazelnut spread
1 large egg
75ml whole milk
1 tsp vanilla extract
1 tbsp caster sugar
2 tbsp chopped toasted hazelnut
1 tbsp butter
icing sugar

for dusting
ice cream

to serve
raspberries

to serve

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Nutrition: per serving

kcal524
fat30g
saturates11g
carbs51g
sugars32g
fibre2g
protein11g
salt0.9g

low

Method

step 1

Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.
step 2

Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.
step 3

Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

Recipe from Good Food magazine, February 2013

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A star rating of 4.2 out of 5.8 ratings

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