Fresh toast sticks with Nutella are a quick, comforting snack or breakfast that turns simple bread into crispy, dippable strips perfect for scooping up rich hazelnut-chocolate spread. The contrast between the warm, golden-crisp exterior and the soft, pillowy interior makes each bite satisfying, while the Nutella adds a creamy, indulgent finish. This recipe works because it uses everyday ingredients and takes less than 15 minutes from start to finish, making it a reliable treat for kids and adults alike.
Ingredients
- 8 slices thick-cut white bread or brioche (about 1 inch / 2.5 cm thick)
- 2 large eggs
- 1/4 cup (60 ml) whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons (28 g) unsalted butter, for the skillet
- 1/2 cup (120 ml) Nutella, for serving (or more to taste)
Instructions
- Cut each bread slice into 4 equal sticks, about 1 inch (2.5 cm) wide. You should have 32 sticks total.
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon (if using) until well combined and slightly frothy.
- Heat a large nonstick skillet or griddle over medium heat. Add the butter and let it melt, swirling to coat the surface.
- Dip each bread stick into the egg mixture, turning to coat all sides. Let any excess drip off for a second or two before placing in the skillet. Work in batches if needed to avoid crowding.
- Cook the sticks for 2–3 minutes per side, turning occasionally, until golden brown and crisp on the outside. The inside should be soft and cooked through. If you’re unsure, cut one open to check—it should look set, not raw.
- Transfer the cooked sticks to a plate. Serve immediately with a generous bowl of Nutella for dipping.
Tips
- Bread choice: Thick-cut brioche or challah gives the softest, richest interior. If using regular sandwich bread, use slightly thicker slices and don’t soak them too long—they can turn soggy.
- Don’t oversoak: A quick dip (about 2–3 seconds per side) is enough. Leaving the bread in the egg mixture too long makes the sticks mushy and hard to cook evenly.
- Keep warm: If making a large batch, keep cooked sticks on a baking sheet in a 200°F (93°C) oven while you finish the rest. This keeps them crisp without drying out.
- Substitutions: For a dairy-free version, use almond milk and a plant-based butter. For a lower-sugar option, skip the cinnamon and serve with fresh fruit instead of Nutella.
Serving Suggestions
Serve the toast sticks warm, arranged on a platter with a small bowl of Nutella in the center. They’re perfect for dipping, so encourage everyone to grab a stick and dunk. For a more filling breakfast, pair with fresh berries, sliced bananas, or a dollop of Greek yogurt. A dusting of powdered sugar or a drizzle of honey adds extra sweetness if you like.
Variations
- Chocolate-Banana: Slice a banana and tuck a few slices between two bread sticks before dipping—or simply dip the cooked sticks into Nutella and top with banana slices.
- Peanut Butter Swirl: Stir 1 tablespoon of peanut butter into the Nutella for a salty-sweet twist.
- Savory-Sweet: Add a pinch of sea salt to the Nutella for a salted-caramel effect.
- Baked version: Instead of pan-frying, arrange the dipped sticks on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden.
Storage and Reheating
Store leftover cooked toast sticks in an airtight container in the refrigerator for up to 2 days. They will lose their crispness but can be revived. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until hot and crisp again. You can also microwave them for 20–30 seconds, but they will be softer. Keep Nutella at room temperature for easy dipping; it does not need refrigeration.
Frequently Asked Questions
Can I use gluten-free bread? Yes, gluten-free bread works, but it tends to be more fragile. Use a sturdy gluten-free bread, dip quickly, and handle gently when flipping.
Why are my toast sticks soggy? Sogginess usually comes from oversoaking the bread or using too thin slices. Dip briefly and cook on medium heat so the outside crisps before the inside gets too wet.
Can I prepare the egg mixture ahead? Yes, you can whisk the eggs, milk, and vanilla up to 24 hours ahead and keep it covered in the refrigerator. Stir before using.
Is it okay to use stale bread? Stale bread actually works great—it absorbs the egg mixture without falling apart. Just make sure it’s not moldy.
Can I freeze the cooked sticks? Yes, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes.
What if I don’t have Nutella? Any chocolate-hazelnut spread works, or you can melt dark chocolate with a splash of cream for a homemade dip.
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