Crispy Nutella-Stuffed French Toast Roll-Ups Step-by-step instructions

Before you start

Before you begin, gather all ingredients and equipment. Trim the crusts from the bread if not already done. Dice the strawberries into small pieces. In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon for the custard.

In another shallow bowl, mix the sugar and cinnamon for the coating. Have a plate ready for the dipped roll-ups and a serving plate lined with paper towels. Set the skillet over medium heat so it's ready when you are.

Instructions

Prepare and Roll

1. 1Prepare the Bread and Filling
   Trim the crusts from the bread slices. Use a rolling pin to flatten each slice until thin and even. Spread a generous layer of Nutella over each slice, leaving a small border at the edges. Scatter diced strawberries along one edge of each slice.
   Look for The bread should be flat and pliable, with Nutella covering most of the surface and strawberries lined up.
   Tip Flattening the bread makes it easier to roll without cracking.
2. 2Roll the Roll-Ups
   Starting from the edge with the strawberries, roll each slice tightly into a neat cylinder. Press gently to seal the seam. Repeat with all slices.
   Look for Each roll-up should be tight and uniform, with no gaps.
   Tip If the bread cracks, press it together; the custard will help seal it.

At the end of this phase, you should have 8 neat, tight roll-ups filled with Nutella and strawberries. The bread should be flat and pliable, and the rolls should hold their shape without unrolling. The filling should be completely enclosed, with no gaps. If any roll-up looks loose, press it gently to seal. This is also a good time to make sure your custard and cinnamon sugar are ready.

Custard and Pan-Fry

3. 3Make the Custard
   In a shallow dish, whisk together the eggs, milk, vanilla, and cinnamon until well combined and slightly frothy.
   Look for The custard should be smooth and evenly colored.
   Tip Use a wide dish so the roll-ups can be dipped easily.
4. 4Dip the Roll-Ups
   Dip each roll-up into the custard, turning to coat all sides. Let any excess drip off before placing on a plate.
   Look for The roll-ups should be lightly coated, not soaked through.
   Tip Don't let them sit in the custard too long or they'll become soggy.

After dipping and frying, the roll-ups should be golden brown and crisp on all sides, with a slightly puffed appearance. The butter should have foamed and then subsided, and the kitchen should smell of toasted bread and cinnamon.

The roll-ups should feel firm when squeezed gently. Check that the egg custard is fully set by cutting into one; there should be no raw egg, and the Nutella should be melted and hot.

Cinnamon Sugar Coating and Serve

5. 5Pan-Fry the Roll-Ups
   In a large skillet, melt the butter over medium heat until foaming. Add the roll-ups in a single layer and cook for about 4 minutes, turning frequently, until golden brown and crisp on all sides.
   Look for The roll-ups should be deep golden brown with a crisp exterior.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Adjust the heat as needed to prevent burning; the butter should sizzle gently.
6. 6Coat in Cinnamon Sugar
   In a shallow bowl, mix together the sugar and cinnamon. While the roll-ups are still warm, roll them in the cinnamon sugar until heavily coated.
   Look for Each roll-up should be completely covered in sparkling cinnamon sugar.
   Tip Work quickly while they're warm so the sugar sticks.

The final roll-ups should be heavily coated in cinnamon sugar, sparkling and fragrant. When you take a bite, you should hear a satisfying crunch, followed by the warm, molten Nutella and soft strawberries. The contrast between the crisp exterior and the gooey interior is the hallmark of success. Serve immediately while they're warm and the filling is still flowing.

Common mistakes

The most common mistake is over-soaking the bread in the custard, which makes it soggy and difficult to cook through. Dip quickly and let excess drip off. Another issue is rolling the bread too loosely, causing the filling to leak out during cooking.

Roll tightly and press the seam to seal. Also, avoid cooking over high heat, which burns the outside before the inside is set. Keep the heat at medium and turn frequently for even browning.

How to tell it’s done

The roll-ups are done when they are golden brown and crisp on all sides, with no raw egg visible. The internal temperature of the egg custard should reach 160°F (71°C) to ensure food safety.

If you're unsure, cut into one to check that the egg is fully set and the Nutella is melted and oozing. The exterior should feel firm to the touch and sound crunchy when you bite into it. Serve immediately for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part