Raspberry Nutella Toast

Posted May 6th, 2011 in Breakfast, Recipe

1 Can Oregon Fruit Raspberries, drained reserve syrup

1 Tbs Cornstarch

1 small jar Nutella

1 loaf Challah bread or brioche

Slice the bread into 1/2 inch slices and toast in the oven until golden brown. Meanwhile, whisk the reserved raspberry syrup with the cornstarch over medium heat in a small saucepan until just boiling. Mixture should be thickened and clear. Remove from heat and gently mix in the raspberries. Set aside to cool. Spread the nutella on the bread like peanut butter about 1 Tbs per slice. Top with a slathering of raspberry filling.

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