Sunday, August 25, 2013

Sunday Funday = French Toast Roll ups!

This recipe may not be the healthiest, but is so totally kid approved!  It may have been the sugar high, but they were RAVING about this breakfast!  And were already asking if I can make it again, even though we still  mid-meal!  This is the first time I've made these Roll ups, but I've had the recipe in my "to try" file for ages, and it does not disappoint!

They can be a family affair to make:  an older child or grownup to cut off the crusts; a child to wield the rolling pin and flatten the bread; another child to spread the fillings, and a grownup to pan fry the roll ups; and finally someone to roll them in the cinnamon-sugar!  I didn't have any cream cheese in the house, but how good would they be filled with cream cheese and fresh blueberries or strawberries, or even jam?  Oh man!
I think these French Toast Roll ups are going to be a regular thing in our house both for breakfast or for a fun lunch box treat!

French Toast Roll ups
Recipe adapted from: Cinnamon Spice and Everything Nice

1-2 Tablespoons butter or coconut oil, for the pan
8 slices sandwich bread
peanut butter, jam, cream cheese, dulce de leche,  fresh fruit, nutella, etc

Egg Dip
2 eggs
1/4 cup milk
1 Tablespoon sugar
1/2 teaspoon vanilla
Sweet Coating
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon

maple syrup, for dipping

Using a serrated knife cut the crust from the bread (save for croutons or duck food) and flatten the bread out with a rolling pin.  Spread a teaspoon or so of your chosen filling in the centre of the bread leaving space on the edges so it doesn't spill out the side as you roll the bread up.
I use a large square sandwich Tupperware container, so I can mix up the egg dip, in the same dish I will dip it in (save dishes!).  Whisk the milk, eggs, sugar, and vanilla until well combined.  If you are going to skip on the sweet sugar & cinnamon exterior, add an additional Tablespoon of sugar, and 1/2 teaspoon of cinnamon to the egg wash.  Using medium heat, melt a tablespoon of butter or coconut oil in pan.
Coat the rolled topping filled bread in the egg mixture on all sides then place them in the prepared pan seam side down.  In a sandwich container or small bowl mix the sugar & cinnamon for rolling.  Cook the rolls in batches until golden brown, turning them to cook and brown on all sides, and then transfer to the cinnamon & sugar to get the final sweet coating.  Serve with maple syrup for dunking.


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