Ingredients
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
4 eggs
1/2 cup caster sugar, extra
3/4 cup milk
1 tablespoon butter
1 tablespoon canola oil
Method
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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.
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For the French toast fingers, cut each slice of bread into 3 pieces lengthways.
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In a bowl, combine caster sugar and cinnamon. Set aside.
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In another bowl, combine eggs, extra caster sugar and milk and whisk to combine.
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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.
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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.
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Place cooked fingers on a plate and sprinkle liberally with cinnamon sugar. Turn fingers so all sides are coated.
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Serve immediately with Nutella sauce on the side.
