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Whether it’s a birthday, Valentine’s Day or Easter, we always start the day with a special breakfast. Beat Nutella and cream cheese. Place Nutella and cream cheese in a large bowl of a stand mixer.Combine until the mixture is smooth and uniform in color. And unlike traditional desserts (talking to you pan of homemade brownies), it’s pretty tough to eat the whole thing yourself. Don’t Oversoak the Bread. Unlike overnight French toast casserole, you want to soak the bread just long enough to completely coat it with the mixture. Otherwise, it will absorb too much and turn out soggy!
Use Stale Bread. For the best results, you’ll want to use bread that is at least a day old. Stale bread loses moisture, meaning it absorbs the liquid more easily. If you’re serving brunch, consider having several dipping and syrup options for guests to choose from. 😉 Storing + Freezing The only yogurt flavors I use are vanilla or plain. Any others will have their flavor lost under the nutella or fight with it to be tasted.Prepare the Egg Mixture. In a shallow bowl, whisk the liquid ingredients (eggs, milk, vanilla, and cinnamon) together until smooth. We’re all morning people and it’s just a nice way to make sure everyone feels excited from the moment they wake up. It still has that fluffy texture you love in a dessert dip but without as much of the fat in cream and whatever goes into Cool Whip. Why You’ll Love This Recipe Ground Cinnamon– This is mixed in with the egg wash and combined with the sugar, for an extra layer of sweetness and just a touch of spice.
My kids always want Nutella. I get it. It’s rich and pretty darn tasty. But it’s not the healthiest. So I like to ‘dilute’ it by mixing it into yogurt! Nutella dipping sauce is a fun dip for a pancake board, fruit platter or breakfast buffet. Ingredients & Tools One of my first WonkyWonderful recipes was this Nutella Fruit Dip. It tastes great and is somewhat healthy. But this time I wanted to make more of a dessert dip {aka – not somewhat healthy}. And you’ll also need things to dip in the Nutella dip of course. Pretty much everything I’ve tried in this dip is good from banana slices to Nilla Wafers! How to Make this Nutella Dip Nutella - you know, that classic chocolate hazelnut spread. Buy it or make your own. You could even try my Beet Nutella.
More Breakfast Recipes
This 2-ingredient Nutella Dip tastes incredible and is so easy! It has a tangy cheesecake taste with the rich chocolate hazelnut spread. Perfect as a fruit dip, a simple dessert or as a pancake topping. Use Nutella Dip as frosting for cake or cupcakes - but don’t frost them too far ahead as it won’t last like buttercream. Refrigerate in the summer. It’s also a great way to top ice creamand you can also add it to decadent oven-baked s’mores, spread it over homemade waffles, or do double Nutella duty by pairing it with Nutella pancakes. These can be stored in an airtight container in the refrigerator for 3 days. They can also be frozen, we like to flash-freeze them before storing. If you do not want to do Nutella on Nutella like we do (love the extra chocolate/hazelnut flavor), you can also dip these in maple syrup, strawberry syrup, hot fudge, honey, or chocolate sauce. DO I HAVE TO USE DAY-OLD BREAD?
It’s pretty self explanatory! This is so simple that it almost seems crazy to write a recipe for it. Stuff the Bread. Use a knife to spread a couple tablespoons of Nutella evenly over half of the bread slices. Then, form Nutella sandwiches with the remaining pieces of bread, and pinch the edges with your fingers to seal them closed. When the term day-old bread is used, it means that the bread has dried out some or is more stale than fresh bread, and no, you do not have to use it.Mini chocolate chips (plus more for garnish, if desired)– These add texture and even more chocolate flavor.
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