French Toast Roll Ups

  • Serves 2
  • Difficulty Medium

A classic reimagined! Our Wholemeal Loaf is perfect for french toast, just fill it, roll it, and eat!

Ingredients

Ingredients

Filling

2 Tablespoons butter
3-4 medium pears peeled cored and diced in to 1/4-inch cubes
1/3 cup brown sugar
3 Tablespoons water
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Tablespoon + 1 teaspoon cornstarch
2 Tablespoons water

Roll-Ups

10-12 Bakers Delight Wholemeal Loaf toast slices
110g cream cheese room temperature
2 eggs
3 tbsp milk
1/3 cup sugar
1 tsp ground cinnamon
2 tbsp butter for cooking, more if necessary

Method

  1. Filling

    1. Step 1

      In a medium size pan, melt butter, spices, brown sugar and 3 tablespoons of water. Cook over medium-high heat until combined

    2. Step 2

      Add in the pear and stir through until coated

    3. Step 3

      In a small bowl combine cornstarch and 2 tablespoons of water

    4. Step 4

      Add to pan while stirring and cook until filling is thickened

    5. Step 5

      Once thickened, let it cool

  2. Roll-Ups

    1. Step 1

      Remove the crusts from each slice of Wholemeal slices. Using a rolling pin, flatten out each piece of bread

    2. Step 2

      Spread some of the cooled pear filling onto the bread, as much as you can fit in (approx 2 tbsp)

    3. Step 3

      Roll the bread up tightly and place seam side down while you are making the rest

    4. Step 4

      Whisk the eggs, milk and vanilla together in a shallow bowl or small pan

    5. Step 5

      Combine the sugar with the cinnamon on a small plate and heat a skillet set over medium heat and melt 2 tbsp of butter

    6. Step 6

      Take each roll and dip into the egg mixture, coating completely. Place them in the pan, seam side down

    7. Step 7

      Cook until golden brown, making sure to turn them so they brown on all sides

    8. Step 8

      Remove the fully cooked rolls from the frying pan and place immediately into the cinnamon sugar and roll until completely covered in sugar. Serve plain or with syrup