Make a slit in the sides of each slice of bread to make a pocket that can be filled. Pipe or spoon 2 Tbsp. Nutella into center of each slice of bread through the slit. Place on a sheet pan, cover and refrigerate until ready to cook. In a bowl, whisk eggs until smooth, then whisk in milk and vanilla; cover bowl and refrigerate until ready to use. For Each Serving: Pour egg batter into a flat dish, lay a filled slice of bread in the egg batter and let soak. Turn and soak the other side of the sliced bread. Soaked bread should be slightly wet but not soggy or falling apart. Meanwhile, heat 2–3 Tbsp. oil in non-stick skillet over medium heat; place batter-soaked slice of bread onto hot skillet and cook 1 ½ minutes on each side, turning once, until each side is golden brown. Remove from skillet and place on a sheet pan and bake in 325°F convection or 375°F conventional oven for 5–6 minutes or until heated through completely. To serve, top each golden, hot piece of stuffed French toast with ¼ cup fresh berries. Serve immediately. Serve fruit preserves on the side, if desired.
“Taste of Home” recipe submitted by Marina Castle, Canyon Country, CA. 8 Servings Prep: 40 min. Bake: 15 min. Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, ¼ teaspoon salt and pepper. Add lemon juice and, if desired, olives. In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt. Stir potatoes into meat mixture. Place ⅔ cup mixture near the center of each tortilla; top with ½ cup cheese. Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat one burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.
