This totally indulgent breakfast will never be a contender for the Heart Foundation tick, but in my house, if it’s made with love it’s good for you. That’s what I told my son this morning when I made this. His response: “delicious!”
I got this recipe idea from the current edition of Gourmet Traveller. Their recipe included praline, which is a lot of extra bother and time to make so I left it out, and put the nuts straight into the chocolate instead.
This will make enough for about 3 serves, ore more if making just for children.
- 1 loaf of brioche (use a good white loaf if you can’t get brioche)
- 2 eggs
- 60 ml milk
- 40 grams each milk and dark chocolate (I used Lindt 70% and Lindt milk chocolate)
- 1/2 cup of hazelnuts
- butter for frying
- icing sugar and strawberries for serving.
Heat oven to 180 c. Place the hazelnuts on a piece of baking paper on a tray, and bake for 10 minutes.
While the hazelnuts are roasting, cut 6-8 slices of brioche and set aside. Whisk the egg and milk together in a shallow bowl.
Remove the hazelnuts, and if they had skins on them, rub them off in a cloth. Put the nuts in a pestle and mortar and pound until crumbly.
Put the chocolate in a ceramic or pyrex dish or jug, and microwave until melted, then stir to combine. Tip the crushed hazelnuts into the chocolate, and stir until all mixed in.
Spread one side of each piece of bread, then press together into individual sandwiches. Soak in the egg on each side for a minute to let the mixture soak in.
Heat butter in a frypan until foaming. Shake off excess egg mixture from the sandwiches, and fry until golden on each side.
Dust with icing sugar, and serve with sliced strawberries.