French Toast Chunks

This Sunday morning I took some semi-crusty dinner rolls, cut them in bite-sized chunks, and dipped them into a bowl of Egg Beater, poured some egg liquid on top of them and tossed them gently for a minute or so. Then I took the chunks out and let them drain for a few minutes. I put some salt and pepper on the drained chunks. I While I was preparing the chunks, I heated a skillet (medium high) and put some olive oil and butter in the pan. When the pan was hot, I dumped the chunks in, let them cook for a few minutes then tossed them so both sides would be cooked. Then I put the pan in a 400 degree oven and baked the chunks for about 10 minutes with the goal of a toasted exterior and a warm but soft interior. While they baked, I melted some butter, warmed some maple syrup and sauteed some mushrooms. My wife likes maple syrup and I like butter and we both enjoyed this variation on french toast. I stacked the chunks for an artistic effect.