World Nutella Day Commemorative Brunch

February 5, 2012

Someday I’ll have a calendar marked with all the quirky, commemorative food “holidays” (does that calendar already exist somewhere?).  Last year, I discovered I had just missed World Nutella Day, but I did what any modern girl on a mission might do:  I marked my Google calendar and let technology take care of the rest for me!  Last year, I also discovered what I had always thought was the result of a flash of French brilliance was actually an Italian invention.

Fast forward to 2012, and my calendar reminded me I had a celebration in store!  When Italy is due kudos, it’s my time to queue Nina, the best gift Italy ever gave me (albeit it via America, but she does have the passaporto)!

I am not one to argue against the flavor combination of chocolate and hazelnut, but I do have a few objections to some other items on the Nutella ingredient list.  Thus, I made my own version…my own “rustic” version (my food processor is a bit on the tired side) and then put it in between layers of panettone bread for a really rich flavor and an additional nod to Italy.

Look what happens when we pretend!!!
(click on the image ↓ below ↓ to see us in action!)

We channeled the best of Italy- the curvaceous women of Fellini films, donned our sunglasses for a spell and proceeded to pretend we were sitting at an Italian cafe.

Little trays with a view certainly help the Sunday morning game of pretend…

Brunch beverages…

One Village Coffee (with a dollop of homemade whipped cream, perhaps?) and a cinnamon swizzle stick for a touch of fancy and spice!

Blood Orange Bellini and a toast… to our inner Sophias!

World Nutella Day Baked French Toast

I had some egg nog approaching its final days.  Being the daughter of invention, I used that egg nog for a really decadent milk source in the custard sauce.  Waste not, eat creatively!  Feel free to use regular milk instead.

World Nutella Day Recipe:  Baked French Toast

Ingredients

Organic, unsalted butter
1 loaf Panetonne bread in 1-inch slices,
1 cup homemade nutella
pure maple syrup
Goat cheese (Soignon), sliced
Mixture of cinnamon, raw sugar and cocoa
3 cups organic egg nog
2 eggs (local/free-range)
2 Tablespoons pure vanilla extract
2 Tablespoons Frangelico
1 Tablespoon AITA Root
2 Tablespoons organic brown sugar
1/2 teaspoon salt

Directions

Generously grease a 9×9-inch baking dish with butter.

Arrange bread in a tightly-packed layer in the pan.

Smooth a layer of homemade nutella over the bread, followed by maple syrup and the slices of goat cheese.

Use the remaining slices of bread to complete the top layer. Sprinkle with a mixture of cinnamon, raw sugar and cocoa.

Whisk egg nog, eggs, vanilla extract, Frangelico, Root, brown sugar and salt. Pour over the bread. You probably will have extra liquid, but make sure the mixture seeps into the top layer of bread.

Wrap tightly with plastic wrap and refrigerate for at least an hour or overnight.

Bake at 425 degrees F for 30 minutes, or until puffed and golden.

Cut into squares and serve with maple syrup and homemade whipped cream.

Homemade Whipped Topping

Ingredients

1 cup organic heavy cream, chilled
1-2 Tablespoons pure maple syrup
1-2 Tablespoons pure vanilla extract
1-2 Tablespoons Kraken Rum

Directions

Step One:  Release the Kraken!

Step Two:  Combine all of the ingredients in a chilled bowl.

Step Three:  Use an electric mixer to beat until stiff peaks form.  Keep chilled until ready to serve.

Step Four:  Heap onto French toast and maybe even add a dollop into your cup of coffee!

Felice festa di Nutella!

[Mi dispiace io non parlo italiano.]

Finale.

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