10StrawberriesLook for dark red, juicy strawberries
2figs
2tbspunsalted butter
135g(⅓ cup + 2 tbsp) Nutellaslightly warmed to loosen it up (a few seconds in a microwave or a warm pan should be enough)
1tspconfectioners' sugar (icing sugar)
Instructions
Place the flour, baking powder, salt, and sugar in a large bowl and mix together. Add the egg and whisk together to combine, then add the milk and vanilla bean paste and whisk again until no lumps remain.
1 tbsp plain (all-purpose) flour, ¼ tsp baking powder, pinch salt, 3 tbsp caster sugar (or use superfine), 2 large eggs, 4 tbsp milk, ½ tsp vanilla bean paste
Take a large, heart-shaped cookie cutter (12-15cm from top to bottom), and cut a heart shape from each piece of bread. Alternatively, you can do this by hand using a sharp knife or a pair of sharp kitchen scissors. I like to cut the first heart from the bread, then use that one as a template for the rest - so they're all the same shape for stacking.
6 slices extra-thick sliced white bread
Slice the strawberries, top to bottom, then shape each slice into a little heart shape with your knife (this is optional, you can just slice them if you like). Cut each fig into 3 wedges.
10 Strawberries, 2 figs
Melt the butter on a medium-high heat in a large frying pan (skillet). Then dip the bread hearts in the egg mixture, ensuring they're completely covered in the mixture.
2 tbsp unsalted butter
Place the dipped bread into the pan and fry each side for 1-2 minutes until golden. I like to fry the edges of the bread for a few seconds too - simply hold the bread hearts, in stacks of 3 on their side using tongs to do this.
Add a French toast heart to each plate (two plates). Top with a tablespoon of Nutella followed by half of the strawberries. Repeat the layers, then top with the final piece of French toast - so you have 3 French toast hearts on each plate. Arrange 3 fig wedges on top of each French toast stack, then drizzle over the remaining Nutella.