This may be one of the best ways to make French Toast that I have experimented with in a while!
It’s rolled up into hand-held tasty sticks, perfect for kids and adults alike. Baked in the oven OR fried in a saute pan – super easy to cook up a big batch (even the night before) and keep warm for a crowd. Crisp edges and soft (“custard donut like” according to my husband) insides loaded with flavor. And Stuffed French Toast… don’t really need to say more to that point!
Thanks to the rolled up bread, you get the opportunity to stuff this French Toast with tons of flavor. We tried two variations when we perfected these in our own household. One was a sweet and simple Cream Cheese filling (which tasted a bit like French Toast Cheesecake – there were NO complaints from us on that). If you take that same Cream Cheese with a bit of sugar and then add some Strawberry Jam to it – the French Toast has a sweet, creamy, berry-filled inside surrounded by your cinnamon french toast. Oh yeah, talk about French Toast Dreams… this is what they are made of!
You can make a wide variety of Stuffed French Toast Rolls to suit your family or friend’s taste-buds. Take the fresh fruit or whatever you crave on your French Toast and roll ’em up into the French Toast. Make ’em fresh for your family or cook ’em up the night before and then re-bake in the oven in the morning for an impressive breakfast with so little hands-on effort.
- 12 slices bread
- 2 eggs
- ¼ cup milk
- 1 teaspoon cinnamon
- ½ t vanilla extract
- ½ block cream cheese
- ¼ cup powdered sugar
- ⅛ cup strawberry (or your favorite) jam
- ⅛ cup cinnamon + ¼ cup sugar
- More Cinnamon for sprinkling & Maple Syrup for dunking
- Flatten each slice of bread out with a rolling pin.
- Mix up your filling (cream cheese, powdered sugar, & jam for suggestions). Place about 1-2 teaspoons of your chosen filling inside your bread (smear it on like you were making PB&J or make it a bit neater by just doing a strip about 1 inch from the edge of one of your sides). Roll the bread up tightly and repeat with the remaining pieces of bread.
- In a shallow bowl whisk the eggs and milk and cinnamon until well combined
- TO FRY:.Heat a skillet set over medium heat and melt a bit of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
- OR TO BAKE: Preheat Oven to 350. After dipping your French Toast Rolls, place seam side down on a parchment/slipmat lined baking sheet. Bake for about 10 minutes and then flip and back another 10 minutes or so until crisp on the outside.
- In a separate shallow bowl mix the sugar with the cinnamon. As SOON AS cooked rolls come out of your preferred cooking method, roll them around in the cinnamon-sugar until completely covered in sugar.
Two Years Ago – Ellen’s Dance Dare and my amazing Students & Co-Workers
Three Years Ago – Spinach Parmesan Cheese-Balls… perfect for an appetizer OR as a vegetarian option for on top of your pasta!
And I leave you with this, Today’s Question of the Day… What is your favorite topping for French Toast?