These little roll ups where a huge hit with my son. I personally thought they where a little too sweet, but that would be easy to adjust with a little less sugar in the filling or to do a really thin layer vs the spread I did. I would for sure love to do these again. It would be easy to add some pumpkin pie filling or even swapping out the filling for a peppermint cream cheese. Let the inspiration flow and I can’t wait to see what you try, be sure you shoot me an email or comment below with your ideas!
French Toast Roll Ups
(Adapted from the Bakermama)
3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon
2 large eggs
1/4 cup milk
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
8 slices soft white bread, crusts cut off
3 tablespoons butter, for saute pan
maple syrup, for serving
In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.
In a shallow bowl, whisk together the eggs and milk. Set aside.
In another small bowl, stir together 2 tablespoons of granulated sugar with 2 teaspoons of cinnamon. Set aside.
After trimming the crusts from each slice of bread, roll one slice out to about 1/8-inch thickness with a rolling pin.
Spread each slice with a thin layer of the butter mixture and roll up tightly.
Repeat with remaining bread slices and butter mixture.
Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan.
Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.
Serve immediately with maple syrup.