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