Categories: Breakfast, dessert, vegetarian

Ingredients

• 2 slices brioche bread
• 2 tbsp. chocolate hazelnut spread
• 1/2 ripe banana, sliced or handful raspberries
• Handful toasted pecans, chopped
• Scoop vanilla ice cream, for serving
• Maple syrup, for drizzling
• Dusting of icing sugar, for serving

Directions

1. Spread 1 slice of bread generously with the chocolate hazelnut spread. Add chopped pecans and banana slices or raspberries. Top with remaining slice of bread.

2. Toast sandwich in panini press until chocolate hazelnut spread is warm and bread is toasted. (Alternatively, toast sandwich in a small pan over medium heat with butter.)

3. Serve sandwich with a scoop of vanilla ice cream. Dust with icing sugar and drizzle with maple syrup. Garnish with raspberries.

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