There are no words to describe how amazing these french toast nuggets were! They were also surprisingly filling from one serving. This recipe was an early morning winner...I prepared all of the mixtures the night before so all I had to do was stuff, cut, dip and skillet the nuggets. Hungry Girl has won over my heart again! Enjoy!
Cannoli-stuffed French Toast Nuggets
1/4 c fat-free liquid egg substitute
1/4 t cnnamon
1 t vanilla extract, divided
3 T fat-free ricotta cheese
2 t mini semi-sweet chocolate chips
1 no-calorie sweetener packet
1 light hot dog bun (I used light wheat)
2 t light whipped butter or light buttery spread
1/2 t powdered sugar
Mix egg substitute, cinnamon, and 1/2 t vanilla extract in a small bowl. Set aside
In a separate bowl, combine ricotta cheese, chocolate chips, remaining 1/2 t vanilla extract, and sweetener, and mix well.
Split hot dog bun open lengthwise without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets."
Bring a skillet spray with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture.
Once butter has melted place nuggets in the skillet and cook for 3-4 minutes, flipping nuggets until golden brown on all sides.
Plate your nuggets, sprinkle with powdered sugar and, if you like serve with syrup for dipping