Stuffed French Toast

Directions:

1. Make the French toast batter:
1. Combine eggs, powdered sugar, milk, orange juice, and cinnamon in a medium mixing bowl.
2. Mix thoroughly.
3. Set aside.
2. If using a grill, place griddle topper on the cooking grates.
3. Preheat grill/griddle to low-medium heat.
4. On the cutting board, trim ends off the brioche loaf, to square off the bread.
5. Cut two 1-1/2 - 2-inch thick slices. Set remaining loaf aside.
6. Cut each slice in half diagonally, to form 4 triangles.
7. Stand the triangles upright (pointed side up). Cut a slit in the triangles about half-way down. This provides a pocket to stuff the French toast.
8. Add the chocolate hazelnut spread to the pastry bag or resealable storage bag.
9. Cut off a little corner of the pastry bag or resealable storage bag.
10. Squeeze 1 - 1-1/2 tsp of the chocolate hazelnut spread into a pocket of each piece of French toast. Close the halves of the bread slices.
11. Pour the melted butter onto the griddle topper / griddle.
12. Quickly dip the stuffed bread slices into the French toast batter mix. Make sure to coat the entire piece of bread.
13. Place the bread slices onto the griddle topper / griddle.
14. Place 1 tsp of the almond slices on top of each piece of bread (1 side only).
15. When the side is golden, flip the bread to another side.
16. Repeat previous step until all 5 sides are golden.
17. When done, remove from the grill and place on a plate.
18. Dust the French toast with powdered sugar and garnish with fresh strawberries.
19. Serve and enjoy.