Breakfast is easily my favorite meal of the day. In a perfect world, I would wake up bright and early, eat a healthy and wholesome breakfast, and be productive all day. Sadly, we don’t live in a perfect world and our lives are not nearly perfect. We usually do not get up bright and early and if we do, it’s against our will, we completely neglect the most important meal of the day, and as for productivity I can only speak for myself, but some days are better than others, hah.
But I still love the idea of a delicious and filling breakfast. And the weekends are usually when I can indulge this fantasy. Now these french toast roll-ups aren’t exactly “healthy” or even “wholesome”, but they taste amazing!
I admit I stole this idea from Pinterest, but it was a genius idea and I had to share my new finding with you guys. So what is a french toast roll-up you ask? Good question. Basically you roll up a piece of bread filled with some sort of filling, dip it in an egg-milk concoction, and make it like you would any regular french toast, and then roll it in a cinnamon-sugar mixture.
I can’t even stress enough how good it is. Not to mention suuuper easy and simple! Anyone can do this! They also look pretty fancy, so they would be perfect for a brunch or a special breakfast treat for an anniversary/birthday/holiday or just because. (Because you’re always allowed to treat yourself just because.)
So let’s get to it! Here’s what you will need:
- 8 slices sandwich bread
- 2 eggs
- 3 Tb milk
- 1/3 cup + 2 Tb sugar, separated
- 1 heaping tsp cinnamon
- Filling options: Nutella, softened cream cheese, jam, fresh diced strawberries/other types of berries or peaches, caramel sauce, etc. (I used Nutella on some and cream cheese + strawberry jam on the others for a cheesecake flavor! Both were delish!)
- Optional: syrup
1) Cinnamon-sugar: Mix together 1/3 cup sugar and cinnamon. Put in a shallow bowl or plate. Set aside.
2) Egg-Milk Concoction: whisk together eggs, milk, and 2 Tb sugar. Set aside.
3) Roll-ups: Flatten the bread with a rolling pin. (The original recipe calls for cutting the crust off the bread, but I absolutely hate doing that because it’s such a waste…unless you eat the crust afterwards or make use of it somehow before it becomes stale…I guess you could use it to make breadcrumbs but it’s just easier to keep the crust on, because let’s face it- after making these babies you’re not going to be in the mood for eating stale crusts or making breadcrumbs because you will be too satiated and in a daze from how delicious your breakfast was)
4) Sorry that #3 was unnecessarily long
5) On one side of the bread put a little bit of the filling of your choice along the edge in a narrow strip. (A little goes a long way- you don’t want your roll-up to burst with the filling when you’re rolling it up or cooking it…I know it’s tempting to slather that Nutella on thick, but trust me…curb the urge)
6) Carefully, but tightly roll the bread into a “roll-up”. I used a little bit of the egg-milk concoction to “glue” the seams together to help prevent the roll-ups from unraveling
7) Carefully dip the roll-ups one by one in the egg-milk concoction.
8) Grease your pan with a little butter and heat it on medium heat
9) Toss those beauties in the pan (er, maybe place them gently because they have a tendency to unroll) seam side down.
10) Cook them for about a minute on each side and make sure you cook it all the way around.
11) Take them out and immediately place them in your cinnamon-sugar mixture and make sure they’re nicely rolled around in it
12) Totally optional to drizzle a teensy bit of syrup on top