Thursday, March 6, 2014

Nutella Stuffed French Toast Sticks

These french toast sticks were soooo good.  I loved them, and I don't even like Nutella that much.  (What a crime!)  However, I always have it on hand, because my boys love it.  This is a simple recipe; you pretty make a bunch of Nutella sandwiches, cut them into strips, dip in egg/milk, and cook.  The original recipe calls for baking, but I already had my large pancake skillet out, so I thought I'd be smart and cook them on that. It was when they were cooking that I realized the reason the recipe calls for baking is probably so they will cook through and also cook on the sides.  So I had to turn them all on their little sides to cook that part.. lol.  But it worked!!  So you can either bake or skillet-cook these.
Weirdly enough, my boys didn't really care for these; but my toddler and daughter LOVED them.  They didn't need any syrup.  My husband and I loved them too.  I'd totally make these again; the others can have plain french toast or just plain bread, whatevs.  
Nutella Stuffed French Toast Sticks
adapted from Valerie's Kitchen

10 slices white sandwich bread (I used Rudi's Organic Sourdough)
5 heaping tablespoons Nutella (or to taste)
5-6 eggs
1/2 cup milk
2 tablespoons sugar (vanilla sugar, if you have it)
1 teaspoon pure vanilla extract
Powdered sugar, for sprinkling (optional)
Maple syrup for serving, optional

1.  Preheat oven to 400 degrees. Generously coat a large baking sheet with non-stick cooking spray*. Spread a heaping tablespon of Nutella on one slice of bread and top with another slice to make a sandwich. Use a serrated break knife to slice the sandwich into thirds, making the sections as equal in size as possible. Repeat with remaining bread and Nutella.

2.  In a pie plate or similar dish, whisk together eggs, milk, sugar, and vanilla extract. Using your hands, dip each assembled french toast stick into the egg mixture, turning to coat all sides well. Allow excess egg mixture to drip off of french toast stick and then transfer it to the prepared baking sheet. Lightly coat the top of the french toast sticks with non-stick cooking spray or brush with a tiny bit or oil or butter. Bake for 8 minutes then remove the baking sheet from the oven and use a spatula to flip each stick over. Return to oven for an additional 7 or 8 minutes or until well toasted on both sides. Remove from oven. Sprinkle with powdered sugar, if desired, and serve with maple syrup for dipping.

To flash freeze:  Before sprinkling with powdered sugar, lay french toast sticks on a baking sheet that is large enough to hold them without touching each other. Place baking sheet in the freezer for about 4 to 6 hours till frozen solid. Transfer the french toast sticks to a gallon sized zippered plastic storage bag. Store in freezer for up to 3 months.  To reheat frozen sticks place a few on a microwave safe plate and cook on high for one minute. Touch and if not warmed completely, set microwave for additional 15 second increments until warmed to your liking. Dust with powdered sugar, if desired.

*You can cook these on a regular pancake skillet.  Just prepare according to directions, but cook on a preheated, lightly greased skillet. Cook on one side and flip, cooking the other side.  Then, carefully flip them on their sides so that part can cook too for about 30 seconds or so.  Cook uncooked each side.  
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