Very soon it will be time to think about what to feed the gremlins before they head off to school in the morning. I will be gremlin-less for the first time this year since Boy #4 will be waking up in his college dorm room and fending for himself in the mornings. But, he doesn’t leave until the end of September so I’ll ply him with Nutella Stuffed French Toast Sticks until then.
They freeze very well so they can be made ahead. This makes them a great busy morning option for people of all ages, but especially the young ones. Kids seem to love anything they can pick up and eat with their hands. Take them straight from the freezer to the microwave and you have a warm, tasty homemade breakfast in minutes. If you follow the instructions for flash freezing them below, they’ll stay separate when frozen allowing you to just grab and reheat a few at a time.
What makes these different from most French toast sticks is that they’re stuffed with Nutella and then baked at a high temperature in the oven until nice and toasty. The Nutella adds a great layer of sweetness and flavor that everyone, young and old alike, is gonna love.
The stars of the show. Basic white sandwich bread and Nutella.
Spread a heaping tablespoon of Nutella on a slice of bread.
Place another piece of bread over the Nutella and use a serrated bread knife to slice the sandwich into thirds. Try to make the sections as equal as possible.
Whisk up the eggs, milk, pure vanilla extract, and sugar in a pie dish or your dish of choice.
Using your hands, dip the assembled sticks in the egg/milk mixture, turning to coat all sides. I got carried away with dipping and forgot to take a picture but you get the gist. Allow the excess egg/milk mixture to drip off of the sticks and then transfer them to a baking sheet that has been generously coated with non-stick cooking spray. Spray the tops of the sticks with a little more cooking spray and transfer the baking sheet to a preheated 400 degree oven.
Bake for 8 minutes then pull the baking sheet from the oven and using a spatula, carefully flip the sticks over. Bake an additional 7 or 8 minutes or till nice and toasty golden brown.
Sprinkle them with a little powdered sugar. This is optional but highly recommended.
Let’s talk about flash freezing. This is a great method when you want to have the ability to pull out individual portions later. I typically would not dust them with powdered sugar before freezing so ignore the powdered sugar here and save that step for later. Place them on a baking sheet, making sure there is space between each stick. They will freeze together if they are touching. Shove the baking sheet into your ridiculously packed freezer and freeze for 4 to 6 hours till frozen solid. This is our backup freezer in our garage that I use for all my vacuum sealed meats and things don’t fit in our freezer in the kitchen. No matter how many freezers I had, they would all be full.
Transfer the frozen sticks to a zippered plastic storage bag.
Here they are nesting on top of my Peach Raspberry Freezer Jam. They will stay fresh in your freezer for up to three months. To reheat, just place a few of the sticks on a plate and microwave for one minute. If not warm enough, continue to cook at 15 second intervals just till warmed through.
I think you can take it from here.
- 10 slices white sandwich bread
- 5 heaping tablespoons Nutella
- 6 eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Powdered sugar, for sprinkling (optional)
- Maple syrup
- 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.
- 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. 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.