Recipe Ingredients
- 2 thick (3/4-inch) slices brioche bread
- 1 tablespoon chocolate hazelnut spread, plus more for drizzling
- 2 small strawberries, hulled and sliced, divided
- 2 tablespoons unsalted butter
- 3/4 cup whole milk
Recipe Directions
- Spread hazelnut spread evenly over one slice of bread, spreading all the way to the edges. Top evenly with half the strawberries, leaving a 1/2-inch border. Top with remaining slice of bread, pressing down gently to adhere.
- Melt butter in a medium skillet over medium heat. Add bread and cook until light golden-brown, about 1 to 2 minutes per side.
- Pour half of the milk evenly over the bread, allowing it to fully absorb. If excess milk pools in the pan, gently move the bread to soak it up, about 1 minute.
- Flip the bread and pour the remaining milk evenly over the top. Continue to cook, flipping as needed, and gently moving the bread in the pan until evenly absorbed and deep golden-brown, about 1 to 2 minutes.
- Drizzle with additional hazelnut spread, and garnish with remaining strawberries. Serve and enjoy.
