Pretty good for an alternative to the original. The cauliflower is a bit softer and stickier than rice but it’s not a huge texture difference IMO. We did cook the cauliflower rice and cook it in flat pans in the fridge. I’m wondering if it’d work to just put the frozen bag on the flattop?It looks soo yummy
Thanks….saw it on this guys YouTube page. Wife loves Nutella and french toast so….made sense.Never heard of that French toast but I feel I may become familiar soon. Bravo!
If you like Nutella….I’ve also done this one on the stove top.Never heard of that French toast but I feel I may become familiar soon. Bravo!
Thank you so much for sharing this creative kitchen recipe! I haven't tried one of these before but I'm so tempted to try now.If you like Nutella….I’ve also done this one on the stove top.
Nutella Stuffed Churro Style Ingredients:
- ¾ cup (175 g) granulated sugar
- 2 tsp (6 g) ground cinnamon
- 3 eggs
- 2 egg yolks
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (3g) fine sea salt
- 1.5 Tbs (23g) light brown sugar
- Pinch freshly grated nutmeg
- 1/2 cup (120ml) heavy whipping cream
- 3/4 cup (180ml) whole milk
- Brioche bread
- Whipped cream
- Maple syrup
- In a large bowl, whisk together granulated sugar and ground cinnamon.
- In a medium-size bowl, whisk together the eggs and egg yolks along with ground cinnamon, fine sea salt, light brown sugar, and grated nutmeg.
- Once combined, whisk in heavy cream and whole milk. Pour into a dish/container.
- Cut brioche bread into 1.5-inch thick slices. Using a knife, cut a 2-inch slit to the bottom of the bread, and about 70% of the way into the bread.
- Slip a piping bag of Nutella into the bread, and fill the bread up with Nutella.
- Dunk the slices into the custard and sit for a few seconds.
- In a large pan greased with melted unsalted butter, lay in two slices of bread and cook/toast for 3 minutes. Flip and repeat.
- Once fully toasted, immediately toss the bread into the cinnamon-sugar mixture and coat every single side.
- Add to a plate and top with whipped cream, and a drizzle of maple syrup.
I do it that way every time and same with sausage too. Much easier less cleanup and smell.Browned some 80/20 chuck for lasagna tonight on my griddle…..not necessary, but just wanted to do it outside and wanted to get some fat down on it. Probably will not post finished product as it’ll be cooked via the oven.