Cherry and Nutella Stuffed Hawaiian Roll French Toast
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 528
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 78
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 17
- Cholesterol
- 135
- Sodium
- 683
- Total: 30 min
- Active: 30 min
Ingredients
1/4 cup whole milk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
4 large eggs
12 Hawaiian rolls
About 3/4 cup canned cherry pie filling (from a 15-ounce can), plus more for garnish
2 tablespoons unsalted butter
1/4 cup chocolate-hazelnut spread, such as Nutella
1 teaspoon confectioners’ sugar
Directions
- Whisk the milk, cinnamon, vanilla, salt and eggs in a large bowl.
- Using the end of a teaspoon, poke a hole in one of the flat sides of a Hawaiian roll, being careful not to poke all the way through the bread. Twist the spoon around a few times to make a well. Spoon a heaping teaspoon of the cherry pie filling (about 3 cherries and some sauce) into the hole and use the teaspoon to help press in the cherries so they don't fall out. Repeat with the remaining Hawaiian rolls and cherry pie filling.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Dunk 6 of the stuffed rolls into the egg mixture. Shake off the excess egg and add the rolls to the skillet. Sear until golden brown on one side, 2 to 3 minutes. Flip and sear on all the remaining sides until golden brown, 1 to 2 minutes per side. Remove to a serving plate, wipe the skillet clean and return it to the burner. Repeat with the remaining 1 tablespoon butter and 6 stuffed rolls.
- Microwave the chocolate-hazelnut spread in a small microwave-safe bowl until melted and drizzly, about 30 seconds.
- Drizzle the chocolate-hazelnut spread over the French toast, top with additional cherry pie filling and dust with the confectioners’ sugar.