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Decadent French Toast

Ooey, gooey stuffed french toast
Recipe chef is Yvonne Martin in The White Oak Inn
Recipe courtesy of The White Oak Inn
Prep Time : 10 minutes
Cook Time : 20 minutes
Yield : 6 servings
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  • 1 loaf of Italian bread
  • 1/4 cup of chocolate hazelnut spread (Nutella or other brand)
  • 1 bar of white chocolate
  • 8 eggs
  • 1 can of evaporated milk
  • 1/4 cup of sugar
  • 1 teaspoon of almond extract
  • Butter for griddle

Preparation time about 15 minutes. Cooking time 15 minutes.

Slice the loaf of bread into 16 slices. Pair slices to have 8 "sandwiches". On the inside of each sandwich slice, spread about a teaspoon of chocolate hazelnut spread. Put a square of white chocolate on one of the slices and top with the other to make a sandwich.

Beat eggs with evaporated milk, sugar and almond extract. Dip the sandwiches in the egg batter. Put in a deep dish and pour remaining batter over top and allow sandwiches to soak and absorb the batter, preferably for at least 10 minutes.

When ready to cook, melt butter on a griddle or skillet set on a medium/low setting. (We use 275 on our electric griddle). Put the sandwiches on the griddle and cook until browned on each side and cooked through. I allow about 8 minutes per side.