Ingredients
Scale
- 4 - 1 inch slices brioche or challah bread
- 2 eggs
- 1 cup unsweetened almond milk
- 1/4 tsp vanilla extract
- 2 tbsp agave nectar
- 1 tbsp butter
- 3 tbsp part skim ricotta cheese
- 1 tbsp goat cheese
- 2 tbsp chocolate hazelnut spread (such as Nutella)
- 6-8 thin square slices extra sharp cheddar cheese
Instructions
- Preheat oven to 350F
- In a medium bowl, whisk together eggs, almond milk, vanilla extract and agave nectar. Arrange all 4 slices of bread in a large baking dish and pour the egg mixture all over them, pressing them gently to they absorb the custard. Set aside
- In the meantime, whisk together both cheeses and chocolate spread and set aside
- Melt butter in a large non stick skillet. Arrange soaked bread and cook at medium low heat until golden brown, 3-4 minutes per side (watch it carefully so it doesn't burn). Let it cool slightly
- Spread chocolate/cheese mixture over each slice. Place 3-4 slices cheddar cheese on 2 of them, and top each one with the remaining bread, to form 2 sandwiches
- Bake in the oven just until the cheese has melted. Serve warm
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, brunch
- Cuisine: Kosher / American