Fruity Toad in the Hole with NUTELLA®
- Pre-heat oven to 375°F (190°C). Coat an 8-inch (20 cm) square cake pan with cooking spray.
- Separate egg yolks and whites into large mixing bowls. Beat egg whites on medium speed until frothy. Beat in sugar slowly, until soft glossy peaks form.
- Whisk yolks, milk and vanilla, until well combined. Add flour and cinnamon all at once; stir until just combined. Slowly fold in half of the egg white mixture; fold in remaining whites being careful not to over mix and loose volume. Arrange half of the fruit in prepared pan. Spread batter over fruit and top with remaining fruit.
- Bake for 25 minutes or until top springs back when lightly touched. Let cool on rack for 5 to 8 minutes. To serve, spoon warm onto plates and top with a 1 tbsp (15mL) dollop of NUTELLA®. Serve with a glass of milk for a complete breakfast.