Baking, Breakfast

French Toast Roll Ups

frenchrolls1frenchrolls3frenchrolls4 School holidays are here which means we can have some special breakfasts! For breakfast today I made these cute little French Toast Roll Ups. They were easy to make and tasted delicious. The recipe used blueberries for the middle but I also used raspberries, strawberries and nutella. I enjoyed the raspberries more. The raspberries were little bursts of sweetness and worked well with the filling of cream cheese. The kids have requested that I make these again and they don’t have to worry because I definitely will!frenchrolls

French Toast Roll Ups
 
Prep time
Cook time
Total time
 
This recipe makes 8 French toast roll ups.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 tablespoons butter
  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla essence
  • ­⅓ cup sugar
  • 2 teaspoons cinnamon
  • 8 slices bread, crusts removed
  • 120g cream cheese, softened
  • raspberries or any other berries that you would like
Instructions
  1. On a plate, beat together eggs, milk and vanilla. Place that to one side.
  2. On another plate, combine sugar and cinnamon. Place that to one side.
  3. Once you have cut your crusts off the slices of bread, use a rolling pin and flatten them just a little bit. I went over the bread just a couple of times.
  4. Spread the cream cheese over just one side of the bread and then place on top near the edge of the bread your berries. I fitted 6 small raspberries across my slice of bread.
  5. Bring the longest side (if you don't have a square piece) of the bread over and tightly roll up the bread to the other side.
  6. Repeat this with the remaining slices of bread. Then dip the bread rolls into the egg mixture.
  7. Melt the butter in a pan over a med-high heat.
  8. Add bread rolls to the pan, a few at a time and cook until evenly golden brown, about 2 mins on each side.
  9. Once brown, immediately roll the bread rolls in the cinnamon sugar mix until coated.
  10. Serve immediately.
  11. Enjoy!
Notes
This recipe was adapted from the recipe over at Damn Delicious

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