5 from 6 votes
French Toast Rolls with raspberry,chocolate and maple syrup
Be prepared to make this recipe a lot. Once they get their hands on these there is no going back.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
6
Course:
Breakfast, Brunch, Others
Ingredients
- 12 lices bread wholemeal or white crusts removed thin slices
- 3 whole egg
- 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 raspberry or 2 bananas
- 125 ml pure maple syrup
- vanilla yoghurt or coconut yoghurt, to serve
Instructions
- 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.
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