Nutella French Toast with Cinnamon Apples

Bruna Gomes

Course Breakfast

Cuisine French

On the day before, spread a generous amount of Nutella in the slices and sandwich them together.
Cut the crust to make a square, then cut the square in half.
Wrap them with cling film and leave at room temperature.

Add the sugar, cinnamon and butter to a small sauce pan, and wait until the butter is melted and the mixture is bubbling.
Then add the apples and cook until tender, 5 minutes.
Remove from heat, transfer to a small container, cover and leave in the fridge until ready to use.

Add the sugar, water, cinnamon and butter to a sauce pan and bring the mixture to a boil.
Add the pecans and continue cooking until the water has evaporated and the pecans are coated with a sugary mixture, about 7 minutes.
Transfer to a tray, separating the nuts (not by hand, it's hot!!).
Crush half of the pecans and keep the remaining ones for garnish.
Keep them in a small container at room temperature until ready to use.

Mix all the ingredients in a small bowl and whip with a hand mixer or whisk until hard peaks form. Leave in the fridge until ready to use.

Bring a skillet to medium heat.
Soak briefly the bread pieces in the Royale.
Spray the skillet with cooking spray then put the bread, cooking one side at a time. Keep an eye so it doesn't burn.
Once cooked on all sides, spread Nutella on the diagonal side (where you made the first cut) then sprinkle crushed pecans on top of it. Arrange them on a plate.
Warm the cinnamon apples for 30 seconds on the microwave, put them next to the toast and garnish with a quenelle or scoop of the vanilla chantilly.

Keyword apple, French toast, nutella, pecan