French Toast Roll Ups Food

FRENCH TOAST ROLL UPS

Steps:

• On a flat surface, using your hand, or a rolling pin, flatten each slice of bread. Leaving a 1/4" border from the bottom edge, spread 1 teaspoons Nutella on the bottom third of the bread. Top with chopped strawberries. Starting from the bottom, tightly roll up the bread. Repeat with remaining bread.
• Add eggs to a shallow dish. Whisk in milk, vanilla extract, and a pinch of salt. Add the bread rolls, allowing the bread to soak up the milk mixture, turning once or twice as needed. Remove from mixture and allow excess to drip off before adding to the pan.
• Heat a large skillet over medium-high. Add 2 Tbs. butter. Add the bread rolls, and cook, turning occasionally, until golden brown on all sides, about 5 minutes.
• In a shallow bowl, combine cinnamon and sugar. Roll warm roll ups in the sugar mixture and serve immediately with maple syrup.

FRENCH TOAST ROLL-UPS

Steps:

• In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
• Cut the crust off each slice of bread then roll out each slice with a rolling pin.
• Spread the cheese mixture over the bread, distributing evenly.
• Roll up each slice jelly roll-style and place seam side down on a baking sheet.
• In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
• Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
• Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
• Cover and freeze for at least 2 hours, or up to 2 months.
• Just before serving, preheat the oven to 400°F.
• Bake the roll-ups for 10 to 12 minutes, or until golden brown.

FRENCH TOAST ROLL-UPS

Steps:

• Mix together the brown sugar and cinnamon in a small bowl. Set aside.
• In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside.
• With a rolling pin, flatten 1 slice of bread. Brush with the melted butter, then sprinkle with 1 tablespoon of the cinnamon sugar. Spoon a line of pie filling along one of the short sides of the flattened bread. Starting with the pie filling side, roll the bread tightly, enclosing the filling in the middle. Set aside seam-side down and repeat with the remaining bread slices, butter, cinnamon sugar and pie filling.
• Heat 4 tablespoons butter in a large nonstick skillet over medium heat.
• Dip each French toast roll into the egg mixture, making sure to completely cover, then add to the skillet. Cook until browned on all sides, 3 to 4 minutes total.
• Remove to a plate and dust with confectioners' sugar. Serve warm with extra syrup on the side for dipping.

FRENCH TOAST ROLL-UPS

Steps:

• Cut crusts from slices of white bread, and flatten bread with rolling pin.
• Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.
• In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.
• In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.

FRENCH TOAST ROLL UPS

Steps:

• Trim the bread crusts and use a rolling pin to flatten each slice into a square.
• Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
• Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
• Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
• Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.