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Air-Fryer Panko-Crusted Hazelnut French Toast
2025-10-06
https://www.metro.ca/userfiles/image/recipes/pain-dore-creamer-noisette-panko-airfryer-12377.jpg
PT15M
PT25M
PT40M
For the hazelnut crumble (this step can be done in advance)Place the rack in the centre of the oven. Preheat the oven to 350 °F (180 °C). Line a baking sheet with a silicone mat.In a bowl, mix together all of the “For the hazelnut crumble” ingredients until the mixture is just moistened. Scatter the crumble over the baking sheet in different-sized pieces.Bake in the oven for 12 to 14 minutes, stirring halfway through, or until the crumble is golden. Let cool completely and break into pieces. The crumble keeps for 4 weeks in a sealed container at room temperature.For the French toastPreheat the air fryer to 370 °F.In a bowl, blend the eggs and the Hazelnut Coffee Cream with a whisk. Place the panko in another bowl.Dip a slice of bread in the egg mixture and then coat it with panko. Spray the slice with oil on each side. Repeat the steps for the other slices.Cook 2 or 3 slices at a time (depending on your air fryer capacity) for 8 minutes or until the slices are golden, turning them halfway through.Serve the slices of Panko-Crusted Hazelnut French Toast with the chocolate spread and hazelnut crumble.Source : Natrel
4-6
0
0
0
0
For the hazelnut crumble:
1/4 cup (60 mL) all-purpose flour unbleached
3 tablespoons (45 mL) brown sugar
3 teaspoons (45 mL) unsalted buter, softened
1/4 cup (60 mL) toasted hazelnuts ground
a pinch of fleur de sel
For the hazelnut french toast:
8 -10 slices brioche bread (or sourdough bread)
4 eggs
1 cup (250 mL) Natrel® Hazelnut Flavoured Coffee Creamer
1 cup (250 mL) Panko breadcrumbs
vegetable oil cookingh spray
Nutella-type chocolate spread
Air-Fryer Panko-Crusted Hazelnut French Toast
4-6
desserts - collation
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
For the hazelnut crumble:
-
1/4 cup
(60 mL)all-purpose flour unbleached
-
3 tablespoons
(45 mL)brown sugar
-
3 teaspoons
(45 mL)unsalted buter, softened
-
1/4 cup
(60 mL)toasted hazelnuts ground
-
a pinch of fleur de sel
-
For the hazelnut french toast:
-
8 -10 slices
brioche bread (or sourdough bread)
-
4
eggs
-
1 cup
(250 mL)Natrel® Hazelnut Flavoured Coffee Creamer
-
1 cup
(250 mL)Panko breadcrumbs
-
vegetable oil cookingh spray
-
Nutella-type chocolate spread
Preparation
For the hazelnut crumble (this step can be done in advance)
Place the rack in the centre of the oven. Preheat the oven to 350 °F (180 °C). Line a baking sheet with a silicone mat.
In a bowl, mix together all of the “For the hazelnut crumble” ingredients until the mixture is just moistened. Scatter the crumble over the baking sheet in different-sized pieces.
Bake in the oven for 12 to 14 minutes, stirring halfway through, or until the crumble is golden. Let cool completely and break into pieces. The crumble keeps for 4 weeks in a sealed container at room temperature.
For the French toast
Preheat the air fryer to 370 °F.
In a bowl, blend the eggs and the Hazelnut Coffee Cream with a whisk. Place the panko in another bowl.
Dip a slice of bread in the egg mixture and then coat it with panko. Spray the slice with oil on each side. Repeat the steps for the other slices.
Cook 2 or 3 slices at a time (depending on your air fryer capacity) for 8 minutes or until the slices are golden, turning them halfway through.
Serve the slices of Panko-Crusted Hazelnut French Toast with the chocolate spread and hazelnut crumble.
Source : Natrel
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
