For the Nutella sauce:
1/2 cup Nutella
1/4 cup milk
For the French toast fingers
4 slices 3cm-thick white bread
1/4 cup caster sugar
1 teaspoon cinnamon
1/2 cup caster sugar, extra
3/4 cup milk
1 tablespoon butter
1 tablespoon canola oil
For the dipping sauce, heat Nutella and milk over a medium heat in a saucepan, stirring until well combined and warmed through. Set sauce aside.
For the French toast fingers, cut each slice of bread into 3 pieces lengthways.
In a bowl, combine caster sugar and cinnamon. Set aside.
In another bowl, combine eggs, extra caster sugar and milk and whisk to combine.
Place egg mixture into a shallow dish and submerge bread fingers, working with a few at a time. Turn bread in egg mixture to make sure they’re well coated.
Heat large frypan over a medium heat. Add butter and oil and melt. Add five French toast fingers and cook until golden brown. Turn over and cook other side. Cook remaining fingers in batches.
Place cooked fingers on a plate and sprinkle liberally with cinnamon sugar. Turn fingers so all sides are coated.
Serve immediately with Nutella sauce on the side.