Never a bad idea to eat carbs in the morning. Especially carbs that are dipped in a eggy, milky dredge, pan seared in grass fed butter, rolled in a cinnamon sugar topping and plated with two large dollops of extra cream whipped cream. I am drooling thinking about these French Toast roll ups. They are beyond easy to make and offer a delicate twist to the classic French Toast. This is a great way to use up any leftover bread that may about to get tossed or turn moldy, and use up remaining milk in a carton, or the last of your eggs before replacing them. Either way, this recipe is delish!
I replenished some of my favorite seasonings from Primal Palate, and stumbled upon their “Cinnamon Sugar Cookie” seasoning and hovered over the “add to cart” for a few minutes, then pulled the trigger and bought it. If you know me, you know that I am huge fan of clean ingredients and Primal Palate does a phenomenal job at using quality herbs and spices to make their varietals of seasonings and mixins, and this one is no exception. *Head to my page “A few of my favorite things…” to check out some of my favorite products.
I used a few days old slices of traditional white bread (I’d imagine this would be good with brioche, or challah, or even a sliced sourdough) and took off the crust. Using the palm of my hand, I flattened the slice of bread and rolled from left to right, creating a tight rolled up slice of bread. I took two large eggs and 1/2 cup of milk and whisked it together in a mixing bowl. I added a bit of cinnamon to the bowl and whisked again.
I added butter to a frying pan and let the butter melt. Once the butter was almost fully melted, I dipped the bread into the egg mixture, and into the buttered pan it went. Each roll up stayed on each side for 2 minutes or until golden brown – keeping the flame at a steady medium heat. Once each roll up was cooked, I placed them on a plate with the Cinnamon Sugar Cookie mixture (essentially brown sugar, regular sugar, and cinnamon), and rolled it into the mixture (no pun intended…). This recipe makes between 8-10 roll ups, but you can easily make 12!
I assembled the roll ups in a straight line and added two heaping dollops of whipped cream and devoured the entire plate the second I finished shooting the pics for this blog post. These will for sure be made again this weekend, and this time, I will NOT be sharing!
Cinnamon Sugar French Toast Roll Up
A twist on a classic sweet breakfast treat: french toast! Pieces of bread rolled into "roll ups", dipped into an egg bath, fried in butter, and dipped into a deliciously tasteful spread of cinnamon and sugar – what's not to love!
- 8 slices of bread crusts removed
- 1/2 cup Organic Valley ULTRA Whole Milk
- 2 large Organic Valley eggs
- 2 tbsp cinnamon
- 2 tbsp butter
- 1/4 cup Primal Palate Cinnamon Sugar Cookie blend or cinnamon, cane sugar, and a sprinkle of brown sugar whisked together
Take a medium frying pan and begin to melt the butter
In a medium mixing bowl, whisk together the eggs and milk
Add in cinnamon and whisk again. Set aside.
Take each slice of bread and carefully remove the crusts. Using the palm of your hand, flatten each slice of bread by pressing down slightly. Roll each slice of bread from one end to the other forming a "roll."
Melt the butter and dip each roll up one at a time, place three roll ups into the pan at once. Flip each roll up on their sides every two minutes, or until golden brown on each side. Place the completed roll ups into the cinnamon sugar mixture and roll around until the roll ups are fully coated.
Repeat until all roll ups are done cooking and mixed with the cinnamon sugar. Plate and serve with whipped cream, fresh compote, or syrup.