Instructions
Step 1: Spread a generous layer of chocolate hazelnut spread onto 4 slices of bread.
Step 2: Arrange banana slices evenly over the chocolate spread.
Step 3: Top with the remaining bread slices to create sandwiches.
Step 4: In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
Step 5: Dip each sandwich into the egg mixture, coating both sides evenly.
Step 6: Heat butter in a skillet over medium heat.
Step 7: Cook the sandwiches for 3 to 4 minutes per side until golden brown and crispy.
Step 8: Remove from the skillet and let cool slightly before slicing into triangles.
Step 9: Dust with powdered sugar and serve warm with maple syrup.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or air fryer for the crispiest texture.
Avoid microwaving for too long, as the bread may become soggy.
For best flavor and texture, enjoy fresh while the chocolate filling is warm and melty.
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