Nutella Stuffed French Toast with Macerated Strawberries

Ingredients

• 1 loaf french bread
• 1 cup milk
• 1/4 cup heavy cream
• 5 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp granulated sugar
• 2 Tbsp flour
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• 1 cup Nutella or Nocciolata
• Butter, for griddle
• Powdered sugar, for dusting
• 1 1/2 lbs strawberries
• 3 Tbsp granulated sugar

Directions

1. Heat an electric griddle to 350 – 375 degrees. With a serrated knife, cut the bread into 1 1/4-inch slices. Make a slit through the middle of each slice, cutting almost all the way through but leaving one edge connected. Spoon a slightly heaping tablespoon of Nutella into the opening of each piece, then put the filled slices aside.
2. In a blender, combine the milk, cream, eggs, vanilla, granulated sugar, flour, baking powder and cinnamon. Blend on low for about 10 seconds, just until the mixture is smooth and combined. Transfer it to a shallow dish.
3. Dip both sides of each stuffed bread slice in the egg mixture, giving each side a few seconds to absorb it, but do not dunk the Nutella-filled center. You can gently press the sides of the bread as it dips to help the custard work inward, then lightly press out a bit of extra liquid as you lift it.
4. Butter the griddle right before adding the soaked bread, so the butter does not scorch. Cook the stuffed French toast until the underside is golden brown, then lift it, butter the griddle again, turn the toast over and cook the other side until golden brown. Serve right away with a dusting of powdered sugar and macerated strawberries on top.
5. For the macerated strawberries, toss the diced strawberries with the sugar in a bowl and leave them at room temperature for 30 minutes. Store in refrigerator.