French Toast Fingers With Chocolate Hazelnut Spread And Blueberries

1. 1

   Preheat oven to 325u00b0F (175u00b0C).

2. 2

   Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.

3. 3

   Put the eggs and sugar in a large bowl and whisk to combine.

4. 4

   Pour the hot cream mixture over the egg mixture and whisk to combine.

5. 5

   Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.

6. 6

   Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.

7. 7

   Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

* Per serving · 4 servings · Values may vary.