Recipe: Breakfast Beef Strip and Nutella French Toast

It might sound like a whacky combination, but it works!
ByJasmine BandaliTuesday , 02 December 2014
Recipe: Breakfast Beef Strip and Nutella French Toast


8 slices smoked breakfast beef, cut into thick strips
1 medium-sized loaf brioche, sliced into 8 pieces about 2cm thick
4 heaped tbsp Nutella
3 large eggs
½ cup semi-skimmed milk
½ cup whole milk
1 tbsp dark brown sugar, packed
1/8 tsp ground cinnamon
A pinch of salt
2 tbsp butter
Maple syrup for serving

1 Preheat the oven to 190C.
2 Line a rimmed baking sheet with aluminium foil and place a wire rack on top.
3 Spray the rack with cooking spray and arrange the beef in an even layer.
4 Transfer the beef to the oven and bake for 30 minutes until golden brown and crispy.
5 Carefully remove the beef from the oven and transfer the strips to a paper towel lined plate to drain.
6 When cool, crumble into small pieces and briefly set aside.
7 Spread one side of two pieces of bread with a heaped tsp of Nutella.
8 Sprinkle 2 pieces of the crumbled beef on one of the slices of bread.
9 Sandwich the two pieces of bread together, making sure that they are well sealed.
10 In a shallow baking dish, whisk together the eggs, both milks, brown sugar, cinnamon, and salt. Set aside.
11 Place a large frying pan over medium-low heat.
12 Add two of the beef Nutella sandwiches to the custard mixture and allow to soak for one minute.
13 Use a spatula to flip the sandwiches over and soak one more minute on the other side.
14 While the bread is soaking, add one tbsp of butter to the pan.
15 When melted and foaming slightly, remove each sandwich from the custard, allowing any excess custard to drip off.
16 Place the sandwiches gently in the pan and cook for 3-4 minutes on each side until golden brown, being careful that they don’t burn.
17 When the first batch of stuffed French toast is almost finished cooking, place the remaining two sandwiches in the custard to soak.
18 Repeat with the second batch.
19 Top with powdered sugar or drizzle with maple syrup.

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