This is perhaps the BEST french toast I’ve ever made and honestly ever had. I am a huge shortbread cookie lover, so the buttery sweet crunch was perfection for me. Initially, I planned on using crushed Nutella cookies, but the shortbread was more subtle and not overly sweet.
We are huge Nutella lovers in this house, so I didn’t want to leave it out. I added it to the whipped cream topping and it was so chocolately and the most delicious accent to these pancakes. If you’re in a hurry, you can always drizzle the Nutella and use a whipped topping from the grocery store.
Shortbread French Toast
Ingredients
Scale
- 2 eggs
- 1/2 c milk
- 1/2 tsp vanilla
- 2 tbsp flour
- 1/4 tsp salt
- 2 tbsp sugar
- butter for griddle
- 8 slices of brioche or another thick-sliced bread
- 1 pkg (5.3 oz) shortbread cookies, finely crushed
- 1 c heavy cream
- 2–3 tbsp Nutella
- BlendJet Portable Blender
Instructions
- Using a BlendJet Blender, combine the eggs, milk, and vanilla until mixed. Add in the flour, salt, and sugar and blend again.
- Pour it into a shallow bowl and set aside. Place the cookies into another shallow bowl.
- Dip each bread slice in the mixture, shaking off any excess. Then dip it into the cookie crumbs. Repeat with all bread slices.
- Heat a griddle over medium heat and add approx 1 tbsp of butter. Place slices of bread onto the griddles (as many fit on yours) and cook until golden brown. Flip them and then cook on the other side. Repeat with the other slices.
- In a mixing bowl, beat the heavy cream until you see bubbles. Add the Nutella and beat until still peaks form.
- Top the french toast with maple syrup and Nutella whipped cream.
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