May I Have That Recipe

What's This?
Serving size 2
Prep Time
Total Time


4 1-inch slices brioche or challah bread2 eggs1 cup unsweetened almond milk¼ tsp vanilla extract2 Tbsp agave nectar1 Tbsp butter3 Tbsp part skim ricotta cheese1 Tbsp goat cheese2 Tbsp chocolate hazelnut spread (such as Nutella)6 thin square slices extra sharp cheddar cheese


  1. Preheat oven to 350 F.
  2. In a medium bowl, whisk together eggs, almond milk, vanilla extract and agave nectar. Arrange all 4 slices of bread in a large baking dish and pour the egg mixture all over them, pressing them gently so they absorb the custard. Set aside.
  3. In the meantime, whisk together both cheeses and chocolate spread and set aside.
  4. Melt butter in a large non-stick skillet. Arrange soaked bread and cook at medium low heat until golden brown, 3-4 minutes per side (watch it carefully so it doesn’t burn). Let it cool slightly.
  5. Spread chocolate/cheese mixture over each slice. Place 3-4 slices cheddar cheese on 2 of them, and top each one with the remaining bread to form two sandwiches.
  6. Bake in the oven just until the cheese has melted. Serve warm.

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Tags: Breakfast, Main Dish, Vegetarian, Easy

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