NUTELLA STUFFED FRECH TOAST STICKS

Ingredients:

16 slice white bread (remove all crusts)

Nutella

1 cup sugar

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  

Pour sugar in a bowl.  
Spread 1-2 tablespoons of Nutella on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with strawberry or raspberry jam, maple syrup and whipped cream.
adapted from My mom's local cookbook

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FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE & SERVED WITH MAPLE SYRUP

Ingredients:

16 slice white bread (remove all crusts)

8 oz soft cream cheese

3/4 c powdered sugar

1 cup sugar

2 teaspoons cinnamon

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  In a mixer, beat cream cheese and confectioners’ sugar. 

Combine sugar and cinnamon in a bowl.  
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
adapted from My mom's local cookbook

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PISTACHIO CRUSTED FRENCH TOAST STUFFED WITH NUTELLA!

THIS RECIPE MAKES 4 FRENCH TOAST "SANDWICHES" -

8 OUNCES ROASTED & SALTED PISTACHIO NUT MEATS, GROUND COARSELY IN THE FOOD PROCESSOR

2 EGGS

NUTELLA FOR EACH "SANDWICH"

8 SLICES OF BREAD (I USED UDI'S GF WHITE-USE ANY KIND YOU LOVE!)

SPLASH HALF & HALF

BUTTER FOR FRYING

POUR THE PISTACHIOS IN ONE BOWL.  
BEAT THE EGGS AND HALF & HALF IN A DIFFERENT BOWL.
SPREAD ABOUT 1-2 TABLESPOONS NUTELLA ON EACH "SANDWICH" AND DIP IT INTO THE EGG, THEN THE PISTACHIOS.  ADD TO A HEATED SKILLET WITH MELTED BUTTER AND FRY UNTIL GOLDEN ON BOTH SIDES.  SERVE WITH POWDERED SUGAR, WHIPPED CREAM AND FRESH FRUIT!
HUGS & COOKIES ORIGINAL

LINKING AT CHEF IN TRAINING

 

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