Stuffed French Toast Rolls
Persons
6
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 12 Slices Whole Grain Sandwich Bread, crusts removed
- 6 Tbsp. Almond, Cashew, Peanut or Sunflower Butter
- 6 Tbsp. Raspberry or Strawberry Preserves
- 6 Large Strawberries, thinly sliced
- 1/2 Medium Banana, thinly sliced
- 1 Large Egg
- 1 Large Egg White
- 3 Tbsp. Almond Milk
- 1-1/2 Tbsp. Granulated Sugar
- 1-1/2 tsp. Ground Cinnamon
- Nonstick Cooking Spray
- 1/2 C. Maple Syrup
Instructions
- With rolling pin, flatten bread.
- Spread 1/2 tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread 1/2 tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
- In shallow bowl, whisk together egg, egg white and almond milk. In separate shallow bowl, combine sugar and cinnamon.
- Heat large skillet or griddle over medium heat; spray with nonstick cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.
Notes
Try other filling combinations, such as:
• Neufchâtel, diced strawberries, sliced bananas
• Peanut butter, honey, sliced bananas
• Chocolate hazelnut spread, blueberries, lemon zest
Stuffed French Toast Rolls
Persons
6
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 12 Slices Whole Grain Sandwich Bread, crusts removed
- 6 Tbsp. Almond, Cashew, Peanut or Sunflower Butter
- 6 Tbsp. Raspberry or Strawberry Preserves
- 6 Large Strawberries, thinly sliced
- 1/2 Medium Banana, thinly sliced
- 1 Large Egg
- 1 Large Egg White
- 3 Tbsp. Almond Milk
- 1-1/2 Tbsp. Granulated Sugar
- 1-1/2 tsp. Ground Cinnamon
- Nonstick Cooking Spray
- 1/2 C. Maple Syrup
Instructions
- With rolling pin, flatten bread.
- Spread 1/2 tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread 1/2 tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
- In shallow bowl, whisk together egg, egg white and almond milk. In separate shallow bowl, combine sugar and cinnamon.
- Heat large skillet or griddle over medium heat; spray with nonstick cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.
Notes
Try other filling combinations, such as:
• Neufchâtel, diced strawberries, sliced bananas
• Peanut butter, honey, sliced bananas
• Chocolate hazelnut spread, blueberries, lemon zest
