This is so typical.
Why can I not have a kid that loves food?
To be fair. I did make these or my teenager and he loved them (minus the raspberries- he only likes those in smoothies). He won’t often eat breakfast dishes and so there is a distinct lack of them here on My Kitchen Stories. I will just have to borrow my sisters family a few more times in order to bring you a few more breakfast/brunch recipes.
It’s great timing for these rolls. French toast seems to be popular right now, well, it was on pinterest where I first spied these little fellas. Break fast in general is having it’s hay day. Breakfast is the new meal of choice. In shops and on the internet it has never been easier to buy a breakfast cook book. Anyone for braised breakfast kale? What about breakfast lasagna, breakfast tacos, pizzas and casseroles (yep try hash brown breakfast casserole, or sausage, egg and sundried tomato & cheese casserole, or the french toast casserole – true). Breakfast has never been hotter- literally. While I approve of breakfast I can only manage this kind of palaver on the weekend. I am already late for work every morning and I take my breakfast ( yoghurt muesli and fruit ) with me.
By comparison, I guess these little rolls are quite quick and easy if you want to tackle the breakfast degustation during a weekday. My little rolls don’t contain an oversupply of butter or sugar but be my guest, knock yourself out if you want to add more of anything. You can roll them up with fruit or jam or even ricotta. You could also make them savoury…..now there’s a good idea for sure.
French Toast Rolls with raspberry,chocolate and maple syrup
- 12 slices bread wholemeal or white crusts removed thin slices
- 3 whole eggs
- 125 gm butter softened to room temperature
- 250 ml milk 1 cup
- 1 teaspoon vanilla extract
- 25 gm caster sugar 1 tablespoon
- 20 gm cinnamon 1 tablespoon
- 100 gm sugar fine ( 1/2 cup)
- 12 teaspoons chocolate spread
- 250 gm Raspberries or 2 bananas
- 125 ml pure maple syrup
- Vanilla or coconut yoghurt to serve
- Have a large non-stick frypan ready.
- Flatten the bread a little with your hands or a rolling pin to get a nicely flat piece, then spread the bread thinly with butter then chocolate spread
- Roll up pushing down firmly so that the rolls stay together and stack onto a plate. Set aside
- Mix the eggs, milk, vanilla and 1 tablespoon of sugar in a bowl and beat to combine.
- Put the 20 gm of cinnamon and 100 gm of sugar into a small bowl and mix well
- Heat the fry pan over a medium heat and add 1 Tablespoon of butter , melt and swirl around. Don't let it burn.
- Dip the bread rolls into the egg mixture letting the mixture soak up without making the rolls too soggy . Drain a little then put into the pan. The rolls should sizzle and the egg mixture start to set. Continue in batches, stacking the finished ones onto a plate to keep warm.
- Add as much or as little butter as you like and turn the rolls so that they are lightly golden on all sides.
- Sprinkle with cinnamon sugar before serving with fresh fruit and vanilla yoghurt and pour over Maple Syrup.
- These are also nice with thick cut banana seared in the pan quickly with a little butter or with raspberries.