Cinnamon French Toast Fingers

Makes 16, Prep and Cook: 35 mins

½ x 700g loaf unsliced

white bread

4 eggs, lightly beaten ¾ cup milk

¾ cup caster sugar 1 tsp ground cinnamon 25g unsalted butter 2 tsps vegetable oil

SAUCE

½ cup chocolate-hazelnut

spread

¼ cup milk

1 Cut bread into 6 x 2cmthick slices. Cut each slice into 3 equal fingers.

2 Whisk eggs, milk and ¼ cup of the sugar in a bowl. Pour into a large shallow dish. Combine remaining sugar and cinnamon in a separate shallow dish.

3 Place half the fingers into egg mixture, turning occasionally, for about 30 seconds. Remove, allowing excess egg mixture to drip away. Transfer to a tray. Repeat with remaining fingers.

4 Melt half the butter and oil in a non-stick frying pan over a medium heat until butter starts to foam. Add half the fingers. Cook for about 6 minutes, turning occasionally, or until golden brown. Remove. Roll in cinnamon sugar mixture to coat. Wipe pan clean. Repeat with remaining ingredients.

5 To make sauce, stir spread and milk in saucepan over a low heat until warm.

6 Serve fingers with sauce.