French Toast Roll Ups

Happy Monday! We in the Dahlin household had the laziest of lazy Sunday’s yesterday.  We slept in until about 1 (didn’t actually get out of bed until 1:45), ran to the grocery store to get supplies for breakfast, ate breakfast (it may or may not have been 3:45 when we ate) took a 4 hour nap, woke up at 9:30 made grilled cheese and tomato soup, showered, and went back to bed.  Seriously…laziest Sunday ever.  So, the mister is a huge French Toast lover, but I get board of making things the same way all the time (me? get bored? NEVER!)  Anywho, I was perusing Pinterest a few weeks ago and stumbled upon this recipe for French Toast Roll Ups and could not WAIT to try them.  The prep was a little longer than what regular french toast requires, but well worth it.  You’ll notice only 4 roll ups in all of the pictures even though the recipe called for 8 slices of bread.  No, I did not have a little muchkin stealing these nor did I forget how to count, but the hubbs was a little apprehensive so I used the other 4 pieces to make regular french toast just in case he didn’t like the roll ups (which he did, indeed, like.) Also, I did adapt the egg mixture from the recipe and used the measurements and ingredients that I have always used, as well as lightening up the recipe as much as possible.

Ingredients

• 8 slices of white bread
• 3 large eggs
• 1/4 C Skim Milk
• 1 Tbsp. Vanilla
• Fat free cream cheese or Nutella
• Diced Raspberries (you could also use strawberries, blueberries, bananas, or any fruit of your choice)
• 1/4 C Splenda (regular sugar would work too)
• 1 heaping tsp. Cinnamon
• 1 Tbsp. lite margarine

1. Cut the crust off of the bread
2. Flatten each slice using a rolling pin
3. Spread cream cheese or nutella on 1″ of the top of the bread
4. Place your fruit of choice in a line on top of the spread
5. In a shallow bowl, wisk eggs, milk, and vanilla together until combined well
6. In a small plate or another shallow bowl, mix together cinnamon and splenda
7. Heat skillet over medium heat and melt margarine in pan
8. Dip each bread roll in the egg mixture
9. Place in the pan, turning until all sides are golden brown (~2 minutes per side)
10. Immediately after cooking, roll each piece in cinnamon sugar mixture until all sides are coated in the mixture
11. Serve alone or with Lite syrup for dipping

Just the original recipe tells you to put the rolls in the pan seam side down however I tried 2 seam down and 2 with the seam up and didn’t find a huge difference in how it held together, however, if you are concerned about the fruit falling out or something, place the seam down.

French Toast Roll Ups

2014-01-13 11:12:24

Serves 2

A delicious variation on a classic breakfast favorite

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Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Ingredients

1. 8 slices of white bread
2. 3 large eggs
3. 1/4 C Skim Milk
4. 1 Tbsp. Vanilla
5. Fat free cream cheese or Nutella
6. Diced Raspberries (you could also use strawberries, blueberries, bananas, or any fruit of your choice)
7. 1/4 C Splenda (regular sugar would work too)
8. 1 heaping tsp. Cinnamon
9. 1 Tbsp. lite margarine

Instructions

1. Cut the crust off of the bread
2. Flatten each slice using a rolling pin
3. Spread cream cheese or nutella on 1" of the top of the bread
4. Place your fruit of choice in a line on top of the spread
5. In a shallow bowl, wisk eggs, milk, and vanilla together until combined well
6. In a small plate or another shallow bowl, mix together cinnamon and splenda
7. Heat skillet over medium heat and melt margarine in pan
8. Dip each bread roll in the egg mixture
9. Place in the pan, turning until all sides are golden brown
10. (~2 minutes per side)
11. Immediately after cooking, roll each piece in cinnamon sugar mixture until all sides are coated in the mixture
12. Serve alone or with Lite syrup for dipping

Notes

1. The egg mixture should really help to seal the rolls closed, but if you are still concerned about ingredients falling out when you cook it, place them seam side down.

By The Pinterest Wife

Adapted from The Girl Who Ate Everything

Adapted from The Girl Who Ate Everything

The Pinterest Wife https://www.thepinterestwife.com/