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.
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.
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.