2/3 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon salt
6 slices white bread
2 tablespoons Nutella
1/2 cup strawberries, hulled and cut into medium-sized cubes, plus more for topping
Clarified butter or salted butter, for cooking
Granulated white sugar, for rolling
- In a large bowl, whisk eggs, then whisk in half-and-half, vanilla, and salt.
- Cut off the crusts of the sandwich bread. Flatten the bread using a rolling pin. (This compresses the bread and gives it a slightly tacky texture, making it easier to roll up and seal closed.) Top each piece of flattened bread with small amount of Nutella and a few strawberries. Tightly roll each piece of bread into a cigar-like shape, ending seam-side down; press down gently to seal.
- Heat a large nonstick skillet on the stove top over medium heat. Melt 1 tablespoon of clarified butter or salted butter in skillet.
- Submerge a few rolls in french toast batter, spooning batter on top of rolls so all pieces are coated evenly. Quickly remove bread from french toast batter, tapping on the side of the bowl to release excess batter, and carefully add the roll-ups to the pan seam-side down. Cook on each of the 4 sides for 1 to 1 1/2 minutes or until deeply browned. If the roll-ups start to unroll and lose their shape, use the tongs to gently press all of the roll-ups together. Depending on the size of the skillet, it may fit 2-3 pieces of french toast.
- Transfer cooked french toast rolls to a plate filled with sugar. Spoon sugar over the top of rolls so they are coated and transfer to a plate. Submerge remaining bread in french toast batter. Add more butter to the pan if needed and cook remaining french toast. Repeat process until all pieces of bread are cooked. On each plate, serve 2 slices of french toast rolls.