# @tom.smallwood on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tom.smallwood/video/7242595797274070273
- **Gondola URL:** https://gondola.cc/posts/73831023-tomsmallwood-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1e6bc9b358.jpg
- **Posted:** 2023-06-09T08:10:48.000+00:00
- **Account Owner:** Tom Smallwood (@tom.smallwood) — https://gondola.cc/tom.smallwood

## Caption

Disgusting-ly good French Toast:  Ingredients:  - 2 x 3-4cm thick slices of brioche  - 50g Nutella  - 2 eggs  - I tbsp + 100g caster sugar  - 3 tsp cinnamon (1 for custard, 2 for sugar)  - 1 tbsp butter  1. Make an incision in the bottom of the brioche slices, 3/4 of the way through to the top, leaving 1cm either side to not slice all the way through.  2. Using two teaspoons, evenly divide Nutella and spoon into the hole created in the brioche  3. Combine eggs, 1 tbsp sugar and cinnamon in a bowl and whisk to combine. Add milk and whisk to combine.  4. Hear butter in a non-stick pan on medium, until melted and slightly frothy.  5. Submerge stuffed brioche into egg mixture and gently press down for 5-10 seconds. Flip and soak the other side of the slice. Repeat with remaining slices  6. Drain excess egg mix off the brioche before gently laying into the melted butter and cook for 2-3 minutes each side. Make sure the heat isn’t too high (you’ll know it’s too high if the butter turns dark brown and burns, if this happens, pour butter out, turn heat to low and add more butter)  7. Remove cooked brioche from the pan and add straight to a bowl of cinnamon sugar, consisting of 100g sugar and the remaining cinnamon. Coat both sides whilst hot for the sugar to stick best  8. Garnish with fresh berries and icing sugar   #frenchtoast #nutellafrenchtoast #Foodie #tiktokfoodfestival #explorefood #foodporn #breakfastideas 

## Stats

- **Views:** 102,824
- **Likes:** 9,922
- **Shares:** 711
- **Comments:** 34

## Tags

frenchtoast, nutellafrenchtoast, explorefood, breakfastideas, tiktokfoodfestival, foodporn, foodie

---
Copyright (c) Gondola