Cherry and Nutella Stuffed Hawaiian Roll French Toast

Total: 30 min, Yield: 6 servings

Classic French toast meets the sweetness of Hawaiian rolls in this decadent recipe inspired by the flavors of a Black Forest cake. We stuff the rolls with Cherry Scotch Bonnet Jelly, then take it up a notch with a generous drizzle of chocolate hazelnut spread and more cherries on top. It’s like having dessert for breakfast!

Ingredients:

• ¼ cup whole milk

• 1 teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• ¼ teaspoon kosher salt

• 4 large eggs

• 12 Hawaiian rolls

• About ¾ cup Cherry Scotch Bonnet Jelly

• 2 tablespoons unsalted butter

• ¼ cup chocolate-hazelnut spread, such as Nutella

• 1 teaspoon confectioners’ sugar

Directions:

1. Whisk the milk, cinnamon, vanilla, salt, and eggs in a large bowl.

2. Using the end of a teaspoon, poke a hole in one of the flat sides of a Hawaiian roll, being careful not to poke all the way through the bread. Twist the spoon around a few times to make a well. Spoon a heaping teaspoon of the Cherry Scotch Bonnet Jelly into the hole and use the teaspoon to help press in the cherries so they don't fall out. Repeat with the remaining Hawaiian rolls and Cherry Scotch Bonnet Jelly.

3. Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Dunk 6 of the stuffed rolls into the egg mixture. Shake off the excess egg and add the rolls to the skillet. Sear until golden brown on one side, 2 to 3 minutes. Flip and sear on all the remaining sides until golden brown, 1 to 2 minutes per side. Remove to a serving plate, wipe the skillet clean, and return it to the burner. Repeat with the remaining 1 tablespoon of butter and 6 stuffed rolls.

4. Microwave the chocolate-hazelnut spread in a small microwave-safe bowl until melted and drizzly, about 30 seconds.

5. Drizzle the chocolate hazelnut spread over the French toast, top with additional Cherry Scotch Bonnet Jelly, and dust with the confectioners’ sugar.

Cherry & Nutella Stuffed Hawaiian Roll French Toast