Nutella Stuffed Bombay Toast 2 ways –crunchy nuts and crispy coconut
8 bread slices
4 tbsp nutella
½ cup chopped nuts (walnuts or pecans or cashew or mix)
½ cup coconut (dry or fresh) mixed with 1 tbsp sugar
½ cup milk
1 tsp vanilla essence
Beat egg, milk and vanilla essence in a shallow bowl and keep aside.
Spread nuts on a plate.
Spread coconut on another plate.
Spread 1 tbsp nutella on a slice of bread and close with another. Repeat to make 4 sandwiches.
Heat a non-stick pan and smear some butter.
Dip the bread sandwich in egg and place on the nuts. Flip over and coat the other side with nuts.
Place on the pan and cook for few minutes until the nuts are roasted. Flip and cook the other side.
Dip another sandwich in egg and coat both sides with coconut. Cook as before.
Makes 2 nuts crusted and 2 coconut crusted sandwiches.
Cut and serve.