- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 764
- Total Fat
- 37 g
- Saturated Fat
- 27 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 81 g
- Protein
- 12 g
- Cholesterol
- 145 mg
- Sodium
- 174 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 764
- Total Fat
- 37 g
- Saturated Fat
- 27 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 81 g
- Protein
- 12 g
- Cholesterol
- 145 mg
- Sodium
- 174 mg
Ingredients
Directions
- Preheat a grill pan or grill on medium heat.
- Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
- Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
- Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
- Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
- Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.
