Harold Norris, executive chef at Cafe Americano at Caesars Palace in Las Vegas, coats brioche in cinnamon and chocolate and layers it with Nutella and bananas. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Harold Norris, executive chef at Cafe Americano at Caesars Palace in Las Vegas, coats brioche in cinnamon and chocolate and layers it with Nutella and bananas. (Heidi Knapp Rinella/Las Vegas Review-Journal)