1/4 cup hazelnuts, toasted and crushed for topping
1/4 cup cocoa powder, for dusting
1/2 cup maple syrup for topping
Slice croissants in half and prepare the French toast mix. In a large bowl, mix eggs, coconut milk, whole milk, vanilla, cinnamon and salt. Set aside for 20 minutes.
Heat a griddle on medium-high heat and melt 2 tablespoons of butter at a time. Dredge croissant in egg batter and fry until golden and crispy, approximately 5 minutes. Repeat until all croissants are used.
Sandwich Nutella between two slices of French toast with several slices of banana and crushed hazelnuts. Top with cocoa powder. Serve with maple syrup if desired. Best eaten day of.