Ingredients
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup half-and-half
- 8 ounce nutella
- 8 ounce very thin chocolate candy bars, 1/2 ounce each, 2 bars per sandwich
- 1 ounce large brioche loaf, ends removed, cut into 8 slices, each 1-inch thick
- 1 stick unsalted butter, melted
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup half-and-half
- 8 ounce nutella
- 8 ounce very thin chocolate candy bars, 1/2 ounce each, 2 bars per sandwich
- 1 ounce large brioche loaf, ends removed, cut into 8 slices, each 1-inch thick
- 1 stick unsalted butter, melted
- 1/2 pound sweet unsalted butter
- 1 pound dark brown sugar
- 2 cup heavy cream
- 1/2 cup chestnut honey
- 3 ounce captain morgan’s spiced rum
Preparation
Baking Directions:
To make the chetsnut honey syrup, melt butter and dark brown sugar together in heavy bottom saucepot.
When bubbling, remove from heat then slowly add 2 cups heavy cream, whisking constantly, then add 3 ounces rum and chestnut honey.
Bring back to a boil, set aside, and keep warm.
For the French toast, whisk together eggs, nutmeg, cinnamon, vanilla, and half-and-half in a large bowl.
Assemble sandwiches: spread 2 ounces Nutella on one slice of bread, place 2 thin chocolate candy bars on top and cover with a second slice of bread.
Dip each sandwich in egg mixture making sure to coat both sides.
Heat 2 tablespoons butter in a medium nonstick skillet over medium heat.
When the butter is melted and sizzling, add one sandwich at a time and cook until golden brown and crispy on both sides, about 3 minutes.
Add more butter as needed to cook each sandwich.
Preheat oven to 250 degrees F to keep sandwiches warm while others are being cooked.
5.To finish, dust French toast sandwiches with powdered sugar, top with chestnut honey syrup and serve immediately.
