French Toast S'mores Pockets

Makes: 15

Hands-on time: 10 minutes

Hands-off time: 20 minutes

INGREDIENTS

15 slices white bread

15 white marshmallows, halved
4 large eggs, beaten

¼ cup (80g) Nutella Ferrero Chocolate Spread

3 tbsp toasted crushed nuts

Oil, for shallow frying

METHOD

Neatly remove the crusts from the bread slices. Using a rolling pin, roll out each crustless bread slice, creating a square shape. *Chef’s Tip: Freeze the crusts in a zip-seal bag to make croutons or breadcrumbs, when needed!
Lightly wet your finger with water and brush over the edges of the bread slices. Place 2 marshmallow halves onto one half of each slice of bread.
Bring one half of the bread slice over the other, covering the marshmallow and pinch the sides together to make a seal, forming each one into a rectangle. *Chef’s Tip: Use a fork to seal the edges perfectly!
Heat 1cm oil in a pan until a wooden spoon inserted in the oil has bubbles forming around it.
Dip the bread pockets into the beaten egg and fry for about 1 minute or until golden and crispy. Place on a plate with paper towel to drain any excess oil. *Chef’s Tip: Alternatively, bake the pockets for 15 minutes at 180˚C or until golden and crispy.
Top each crispy bread pocket with a teaspoon of Nutella Ferrero Chocolate Spread, spreading with a butter knife, and garnish with a sprinkle of crushed toasted nuts.
Serve alongside tea and ENJOY!

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