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Playing Chef Curtis Stone's Favorite Restaurant is a Los Angeles Institution—Steps From The Ocean

For our "Bestaurants" show, chef Curtis Stone visits one of his favorite eateries, Back on the Beach Cafe in Santa Monica, CA. His must-have dishes there are the Grilled Fish Tacos and this bananutella French toast, made with bananas and Nutella. Try it for an over-the-top delicious breakfast, or even dessert. And check out Curtis' spin on the dish, Banana-Hazelnut Croissant Bread Pudding

Pro Tip: To drizzle Nutella onto the French toast like they do at the Back on the Beach, warm it in hot water before or after you put it in a squeeze bottle. 

Here's where you can find the other restaurant-inspired recipes from this show: Rach's Veal Francese and Jeff's Pizza Fundido Dip


  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • ¼ cup milk
  • ¼ teaspoon vanilla extract
  • 2 eggs
  • Butter, for sauteeing
  • 6 slices of Texas toast bread
  • Nutella, for topping
  • 2 small bananas, sliced
  • Fresh whipped cream, for topping
  • ½ cup toasted sliced almonds


Serves: 2


Whisk together sugar, cinnamon, nutmeg, milk, vanilla and eggs in a large bowl.  

Melt some butter in a large frying pan over medium-high heat. Working in batches as needed, dip each slice of bread in the egg mixture until completely coated, then cook in the butter until browned on both sides, flipping once. 

Cut each piece into 2 triangles and place 6 triangles on each plate. Top with Nutella, sliced bananas, whipped cream and toasted almonds.