The We Should Cocoa challenge, managed by Choclette of Chocolate Log Blog, is a great excuse to make a chocolate treat and to use our creativity. The idea is to make something with chocolate each month. We can use any sort of chocolate or cocoa substance and use any ingredient that we like, but we must include the special ingredient or theme selected by the host. October’s Challenge is hosted by JibberJabberUK and the theme is vegetables.
I admit to being a little relieved when the theme of vegetables was announced for this month’s challenge. September was a pretty decadent month filled with a whole lot more cake and desserts than I should be eating in one month!
I had to go with pumpkin for my vegetable, since I missed the pumpkin chocolate challenge and pumpkin is pretty much all I want to eat in the fall. I was in the mood for french toast this morning, so I decided to try to making a pumpkin french toast and stuff it with Nutella. One of my favorite bed and breakfast places makes a good nut-crusted french toast which I’ve always been meaning to try, so I decided to crust the outside of the french toast with finely chopped hazelnuts. I’m pretty pleased with the results! The french toast came out soft and custardy with a hint of pumpkin, the crunchy nuts on the outside are a nice contrast and I love the gooey rich chocolate in the center. It’s not too sweet either, so I don’t feel like I’m going to crash in an hour. Not a bad breakfast for a Tuesday morning!
- 1 egg
- ¼ cup pumpkin puree
- ¼ cup milk
- 1 Tbsp. granulated sugar
- ½ tsp. vanilla
- ½ tsp. pumpkin pie spice
- 1 Tbsp. flour
- ⅛ tsp. baking soda
- pinch of salt
- 4 slices good quality white bread, preferably stale so it doesn’t fall apart
- 2- 4 Tbsp. Nutella (to taste)
- 1 oz hazelnuts, finely chopped
- butter or oil for the pan
- powdered sugar for dusting
- In a small bowl, whisk together the egg, pumpkin, milk, sugar, vanilla, spice, flour, baking soda and salt. Transfer the mixture to a pie pan or other small baking pan.
- Preheat the skillet over medium-high.
- Make two sandwiches out of the bread using Nutella as the filling. Place the sandwiches in the pumpkin mixture, letting it soak up some of the liquid. Turn over to coat the other side.
- Press half of the nuts onto the top side of the sandwiches.
- Let some butter or oil heat up in the skillet and then place the sandwiches, nut side down, into the hot pan. Let them cook until browned. While the first side is cooking, press the other half of the nuts onto the top side of the sandwich.
- Flip the sandwich over and cook on the other side.
- When both sides are golden and the sandwich is cooked through, remove from the skillet and serve immediately.
- Dust with powdered sugar or drizzle with syrup as desired.