Spray a 9x13-inch baking pan and a large sheet of aluminum foil with nonstick cooking spray; set aside.
This recipe has a little something for everyone: crispy edges, a custardy inside, and a filling of hazelnut chocolate spread. What more could you want?
Servings and Ingredients
|14 slice(s)||That's Smart! wheat bread|
|⅔ c.||Hy-Vee creamy hazelnut chocolate spread|
|1 ½ c.||That's Smart! 2% reduced-fat milk|
|¼ c.||That's Smart! original maple syrup, plus additional for serving|
|¼ c.||Hy-Vee salted butter, melted and cooled|
|3||That's Smart! large eggs|
|1 tsp.||Hy-Vee vanilla extract|
|1 tsp.||That's Smart! ground cinnamon|
Things To Grab
- 9x13-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Large bowl
Spread 7 slices of bread with even amounts of hazelnut chocolate spread. Top with remaining 7 slices of bread. Cut each sandwich diagonally in half and place, crust side up, in prepared baking pan; set aside.
In a large bowl, whisk together milk, maple syrup, melted butter, eggs, vanilla, and cinnamon until well combined. Pour over bread in prepared pan. Cover with sprayed sheet of aluminum foil. Refrigerate for 1 hour.
Preheat oven to 375 degrees. Bake stuffed French toast, covered, for 20 minutes. Remove foil from top of pan and bake 10 additional minutes or until golden brown. Remove from oven and serve with additional maple syrup, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 55mg
- Sodium: 240mg
- Total Carbohydrates: 36g
- Protein: 7g
Hy-Vee Test Kitchen