Creating memories in the kitchen...One meal at a time.

Saturday, July 12, 2014

French Toast Roll Ups

Because weekday mornings tend to be pretty crazy with kids and adults heading in a million different directions, we usually keep breakfast pretty simple. Most mornings consist of quick and easy to prepare items like smoothies, oatmeal, or cold cereal with fruit. If my kids are really lucky, I'll whip up a quick batch of scrambled eggs and some toast.

 Because of various sports and activities, we're often rushing out the door on Saturdays sometimes as early as 7 a.m., so on Sundays I insist on having a hot, delicious breakfast. Nine times out of ten it's these yummy waffles, but I like to change it up every once in awhile with pancakes, muffins, monkey bread or french toast.

Enter the french toast roll up-- A fun twist on traditional french toast and not much harder to make either. My kids had fun flattening out the bread with the rolling pin while I  experimented with the fillings. We tried pb & j, strawberry jam and cream cheese, and Nutella with the overall favorites being the latter two. My personal favorite was plain cream cheese. Think churro with a cream cheese center. With the  delicious fillings and even better cinnamon and sugar coating, these are fabulous on their own, but equally delicious dunked in warm, maple syrup. 

French Toast Roll Ups

Makes 8 roll ups (I doubled the recipe for our family of 6 with a few leftovers)

8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving
  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled. (Be sure not to overfill).
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.
Posted by: Sallie

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