Rolled French Toast (Print Version)
# Ingredients:
→ For Rolling Everything Together
01 -
3 tablespoons melted butter
02 -
10 slices of crustless white sandwich bread
03 -
2 tablespoons ground cinnamon
04 -
3 tablespoons brown sugar
→ For the Egg Dipping Mix
05 -
1 tablespoon milk
06 -
½ teaspoon vanilla extract
07 -
3 large eggs
08 -
½ teaspoon cinnamon powder
→ For the Cooking Part
09 -
2-3 tablespoons butter for the pan
# Instructions:
01 -
Take off the crusts, then roll each slice of bread flat using a rolling pin. Get it nice and even.
02 -
In a small dish, combine the butter, sugar, and 2 tablespoons of cinnamon. Stir it all up until smooth.
03 -
Smear the cinnamon filling on the flattened bread slices, leaving the edges empty. Roll them snugly and press the seams together gently.
04 -
In a wide bowl, stir together your vanilla, cinnamon, milk, and eggs. Make sure it’s blended smoothly.
05 -
Heat butter in a pan over medium heat. Coat each roll-up in the egg mixture, then fry until all sides are golden and cooked, about 2-3 minutes.
# Notes:
01 -
Go for soft bread since it’s easier to flatten.
02 -
Don’t let the bread rolls sit in the egg mix too long.
03 -
You can prepare these ahead of time and warm them up later.
04 -
Store in the freezer for up to four weeks if needed.