As a kid. I love French toast sticks and they are even more fun because I could eat it with my hands. Today I’m going to show you a more mature version of a French Toast Roll Ups stick that is full of flavor and just as difficult as the frozen kind.
To start things off, I’m gonna use some white bread. This is just a plain white sandwich bread that I’ve rolled out thinly with a wooden rolling pin. We’re gonna use it to build our french toast roll-ups. And we’re gonna take our flattened bread and fill it with whatever you choose.
So today, I’m going to use some strawberry, cream cheese, and Nutella. starting with the strawberry cream cheese. I spread about a teaspoon of the cream cheese, within an inch of the border of the roll-up. The reason why we’re leaving a border around the filling is that you don’t want your toppings to leak out in your pan. You really want to keep a bit of space, so that your roll-ups don’t get all gunky. You want to keep the flavor inside the roll-up.
I’m going to leave a bit of a border. It’s like when you’re making pizza and you leave a little room for the crust that’s what we’re doing here. Then some strawberries. so we have our filling. Now I’m going to roll this towards mean just like this tucking or filling in its almost like a little mini burrito. I’m doing three of these cream cheese and strawberries, and then we move on to our Nutella. Growing up going to also eat French toast sticks. So the frozen kind that you put on the baking sheet but these.
Let’s be real. I feel like they’re better, fresh, homemade. And put whatever fillings you like inside them. You can’t even make these ahead of time and use them at a brunch party or you know a shower of some sort. They’re super cute, and they’re really portable. I mean they’re easy to eat and make.
I think what makes a tasty French toast is a French toast that’s not too eggy, and it’s not too sweet. Because I think sometimes when people make French toast their egg-milk ratios a bit off. So that when you eat it there’s almost like a film, of a scrambled egg around your French toast. And that is not good eats, so I love the balance in this recipe of having the cream cheese, which is a little obvious.
The cream cheese is not sweet, and then the Nutella which is chocolate, hazelnutty, and delicious. We’re not stuffing it full it’s a nice thin layer runs me of those amazing crêpes with the Nutella in the center. It’s like just the right amount of Nutella so good. We have our final Nutella roll-up here. These look so delicious and if you wanted to give it really crazy, you could even add some cream cheese with the Nutella or fruit or some couple of chocolate chips.
The next thing we’re going to do is dip our roll-ups really lightly in this egg and milk mixture. Then we’re going to put them in a sauté pan. I have the heat on about medium-low. You don’t want to get your heat too high, or your butter will Brown. So make sure you keep it on a nice low steady heat. After that, we’re going to crisp up our French toast roll-ups. Let’s dip these suckers and place this seam-side down in the skillet. You want that to create a bit of a seal on your roll-up so our last little toasty toast is dipped. I put it in the pan and crisp it up on all sides.
French toast in France is actually called a lost toast. Because they use their leftover bread from the day before as the base for their French toast. It’s called panda Purdue. I’m sure I butchered that it’s also called eggy bread toast, gypsy toast for Knights of Windsor to rejoice the one. I’m going with better toast Jam test Texas toast Marmite toast for those people in Australia. There’s a lot of toast out there. These are getting browned on the bottom, so I’m going to flip him overlook at that.
All right. Now, our French Toast Roll-Ups are looking perfect and going in brown. They smell buttery and delicious looking great and I’m topping these with a little powdered sugar. Then some strawberries on top. We’ll have our maple syrup ready for them to dip so cutely perfectly. You all what a happy thing to wake up to these look like so much fun and our perfect treat to take on the go.
- 12 slices white sandwich bread
- Softened cream cheese diced strawberries, or Nutella
- 2 eggs
- 3 tablespoons milk
- Butter for greasing the pan
- Cut the crust from each slice of bread and flatten it out with a
- rolling pin.
- Place about 1-2 teaspoons of your chosen filling 1 inch from one
- end of the bread in a strip. Roll the bread up tightly and repeat with
- the remaining pieces of bread. In a bowl whisk the eggs and milk
- until well combined.
- Heat a skillet set over medium heat and melt a tablespoon of
- 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. Let cool and
- top with powdered sugar, fresh strawberries, and syrup for