This nutella toastie is the indulgent sandwich you need in your life

This gorgeous brioche french toast comes with a salted caramel sauce too.

By The GH Kitchen TeamPublished: 17 February 2017

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

750

Ingredients

1
medium egg
100 ml
(3 ½ fl oz) milk
15 g
(½oz) caster sugar
2 Tbsp.
chocolate hazelnut spread
4
brioche bread slices (you can also use thick-sliced white bread)
25 g
(1oz) unsalted butter
Icing sugar, to dust
Vanilla ice-cream, optional, to serve

FOR THE SALTED CARAMEL

15 g
(½oz) unsalted butter
25 g
(1oz) light brown soft sugar
75 ml
(3 fl oz) double cream

Directions

1. Step 1
  To make the salted caramel, heat butter, sugar and cream in a small pan until melted and smooth. Leave to bubble, stirring frequently, until a nice golden colour. Take off heat and add a little salt to taste. Set aside in pan.
2. Step 2
  In a shallow bowl, whisk together egg, milk and caster sugar. Spread chocolate hazelnut spread over 2 slices of the brioche, then top each with one of the remaining slices.
3. Step 3
  Dip brioche sandwiches in the egg mixture on both sides.
4. Step 4
  Heat butter in a large frying pan over low-medium heat. Fry soaked sandwiches for a couple of min until golden on the base. Flip and fry again until golden on the other side.
5. Step 5
  Meanwhile, gently reheat salted caramel; transfer to a serving bowl. Dust the pain perdu with icing sugar and serve with the salted caramel, plus vanilla ice cream if you like.
  
  Get ahead: Prepare to end of step 1 up to 2hr ahead. Complete recipe to serve.
  
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Per Serving:

Calories: 750
Fibre: 1 g
Total carbs: 60 g
Sugars: 37 g
Total fat: 51 g
Saturated fat: 29 g
Protein: 11 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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