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5.0 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
10 mins
Total Time
15 mins
Servings: 6
Course: Breakfast , Brunch , Others

Ingredients

  • 12 lices 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

Instructions

    Cup of Yum
  1. Have a large non-stick frypan ready.
  2. 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
  3. Roll up pushing down firmly so that the rolls stay together and stack onto a plate. Set aside
  4. Mix the eggs, milk, vanilla and 1 tablespoon of sugar in a bowl and beat to combine.
  5. Put the 20 gm of cinnamon and 100 gm of sugar into a small bowl and mix well
  6. Heat the fry pan over a medium heat and add 1 Tablespoon of butter , melt and swirl around. Don't let it burn.
  7. 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.
  8. Add as much or as little butter as you like and turn the rolls so that they are lightly golden on all sides.
  9. Sprinkle with cinnamon sugar before serving with fresh fruit and vanilla yoghurt and pour over Maple Syrup.
  10. These are also nice with thick cut banana seared in the pan quickly with a little butter or with raspberries.