Nov 14, 2011
Brioche bread stuffed with chocolate hazelnut spread, raspberries and toasted pecans is a decadent snack that's perfect for late night cravings.
2 slices brioche bread
2 tbsp. chocolate hazelnut spread
1/2 ripe banana, sliced or handful raspberries
Handful toasted pecans, chopped
Scoop vanilla ice cream, for serving
Maple syrup, for drizzling
Dusting of icing sugar, for serving
Spread 1 slice of bread generously with the chocolate hazelnut spread. Add chopped pecans and banana slices or raspberries. Top with remaining slice of bread.
Toast sandwich in panini press until chocolate hazelnut spread is warm and bread is toasted. (Alternatively, toast sandwich in a small pan over medium heat with butter.)
Serve sandwich with a scoop of vanilla ice cream. Dust with icing sugar and drizzle with maple syrup. Garnish with raspberries.
Yield: 1 serving.