FRENCH TOAST ROLL-UPS

French Toast Roll-Ups image

Bring a new dimension -- three-dimensions, in fact -- to French toast, rolling it up and stuffing it with goodies. Follow this kid-friendly base recipe, then choose from the filling options for an easy portable breakfast.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 12 roll-ups

Number Of Ingredients 18

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Ingredients

2 large eggs, beaten to blend
1/3 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
12 slices soft white sandwich bread
2 tablespoons unsalted butter
Confectioners' sugar, for serving
Maple syrup, for serving
2 bananas, halved and thinly sliced
12 medium strawberries, roughly chopped
1/4 cup cream cheese, at room temperature
1 1/2 cups blueberries
1/4 cup creamy peanut butter
1/2 apple, thinly sliced and cut into matchsticks
6 thin slices Cheddar, halved
12 pre-cooked breakfast sausage links

Steps:

For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
Dust with confectioners' sugar and serve with maple syrup on the side.