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Thursday, March 10, 2016

Nutella Peanut Butter Stuffed French Toast Bake

Lately I've played with various versions of baked french toast. The BEST french toast (I have to say right from the start that I'm not usually a fan) I've ever had is from The Griddle Cafe in Los Angeles. If you can make it there to get their 'peanut bubba' french toast, you should! This is my ode to that amazing "dessert-disguised-as-breakfast" dish. 

I've hosted a ton of brunches, and without a doubt my tip to success is advance preparation. You don't have the whole day to get a meal ready for breakfast...unless you start the day before. I try to make at least 2 entrees that are 90% ready to go the evening leading up to my gathering, and no matter how hectic things get in the early morning as I'm trying to finish on time, it helps to know I've got a couple things crossed off the list.  This french toast is also perfect for family mornings when you want to wake up, be lazy and still have a delicious homemade breakfast to eat. Let's be honest, this is more dessert than breakfast, but hey, who's complaining?

It took a couple tries to get the exact ratio of eggs/cream/milk for the batter, and now these measurements will give you soft, fluffy french toast with a crispy top. The graham crackers are a fun addition for flavor and texture. The first time I made this french toast it was a strictly peanut butter version (refer back to the first paragraph) and that's when I took the photos. It was amazing as is, but to please the weirdos in my family who don't approve of pb, I threw in the Nutella the next few times around and it was WOW. Complete pb and Nutella bliss. The cookie crumbles on top, freshly whipped cream, warm maple syrup...this is the breakfast that dreams are made of. 

Not a fan of peanut butter? This would taste sooo good if you swap out the pb for cookie butter! Leave it out and use only the Nutella (or vice versa) for other variations. Sliced bananas stuffed in with the filling would also be a nice touch. The possibilities are endless!

All prepped and ready to bake!

Makes 16 slices
-3 eggs
-1/4 teaspoon salt
-1 tablespoon vanilla
-2/3 cup cane sugar
-1 cup milk
-1 cup heavy cream
-1 teaspoon cinnamon
-3 full sheets graham crackers, finely crushed
-1 loaf french bread, day old preferred
-1/2 cup peanut butter
-1/2 cup powdered sugar
-1/3 cup heavy cream
-1 teaspoon vanilla
-2 cups Nutella

Optional toppings
-maple syrup
-fresh whipped cream
-sliced bananas

To make
-In a 13x9 baking dish,  crack your eggs and beat them with a fork or whisk. Add salt, vanilla, sugar, milk, cream and cinnamon and whisk the entire mixture. Set aside.
-Starting with a clean surface or cutting board, slice a loaf of thick french bread (or brioche) horizontally leaving the edge attached and lay open. Now your loaf will be split open like you are about to layer a sandwich.
-In a medium bowl whisk together peanut butter, powdered sugar, heavy cream and vanilla until smooth. Spread the mixture on 1 side of the split loaf of bread.
-On the other length of the split loaf spread the Nutella mixture in a nice thick layer. Make sure your peanut butter mixture and your Nutella extends all the way to the edges of the bread. Gently close the loaf of bread. Now you have a layer of peanut butter and a layer of nutella over it between 2 layers of bread.
- Using a serrated bread knife, carefully cut 16 slices out of the peanut butter Nutella loaf.
-One slice at a time, dip each piece of french toast into the egg mixture. Make sure you dip them on both sides so the bread can soak properly. After you dip the slices layer them in two rows across the baking dish.
-Coarsely crush the graham crackers over the top of the french toast. Cover and refrigerate 6 - 12 hours (overnight).
-When you are ready to bake the french toast, uncover and place it in a preheated oven  at 425 degrees for 25-30 minutes on the lower rack of your oven.
-Remove your french toast from the oven and give it a generous drizzle of maple syrup.
-Serve with fresh whipped cream, sliced bananas, and extra maple syrup on the side.
- Enjoy!

I'd love to connect with you! Stay updated on the latest posts through Facebook or follow savvy_chef on Instagram. Tag #savvychef with your re-creations!

Try these other brunch favorites!

Tisi'yeh/Fattet Hummus
Classic Banana Bread
Raspberry Oat Bars
Cheese and Parsley Pasta: Middle Eastern Mac n' Cheese


  1. heck yessss. peanut butter and nutella are my kryponites. Totally making this weekend.

  2. My kids are gonna love this. Thanks for always making me a hero!

  3. Looks delicious!~!!

  4. Made this on Saturday evening for Sunday morning and it was a major hit! All the little gals at my daughters' sleepover were telling me to teach their moms how to make it for them hehe :)

  5. Will have to try this one. Looks great.

  6. We seriously loved this. It was so easy to make and just tasted amazing the next morning. Can't wait to try it with cookie butter too

  7. I made this recipe as written and drizzled with caramel and topped with bananas. WOW. No other words. We were literally eating it straight from the casserole dish with no shame haha!

  8. Found this featured on feedfeed and literally stumbled over myself racing to the kitchen to prepare it before bed. I surprised my family with it for breakfast the next morning before we all headed out to our busy days and it was fabulous! Just the yummy smells alone had them drifting into the kitchen to see what was up. Easy and well written recipe, I will surely make it agian.

  9. Uhm, YUM! Made this for brunch this morning and we loved it, no changes!

  10. I love soups and this one looks yummy! Perfect for the weather.chowringhee satya niketan menu

  11. I made this for a brunch and my guests were obsessed! A few of them even texted me for the recipe :) This is a great one, thank you!