French toast rolls

Votes: 2

Time: 45 min.
Complexity: easily
Quantity: 12 pcs.

The beloved French toast has many names. In France, it was called tostees dorees (golden toast) and pain perdu (lost bread), while in Germany, it was called Armer Ritter (poor knight). Despite the dissimilarity of these names, they all capture the essence of the classic French toast recipe—easy-to-make croutons of stale bread soaked in milk, toasted to a golden crust, affordable even for those on a budget. We suggest taking a new look at this centuries-old classic and making them into unique rolls with a filling in the center. This shape makes them even more convenient to take on the go, and allows for endless experimentation, using a variety of fruits or savory ingredients like cheese and sausage as fillings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rolls

2 large eggs, beat to combine
1/3 cup milk
2 tbsp. granulated sugar
1 teaspoon vanilla extract
0.5 tsp ground cinnamon
1/4 teaspoon salt
12 slices of soft white sandwich bread
2 tbsp (30 g) butter
Powdered sugar, for serving
Maple syrup, for serving

Banana-strawberry filling

2 bananas, halved and thinly sliced
12 medium strawberries, coarsely chopped

Blueberries with cream cheese

1/4 cup cream cheese, room temperature
1.5 cups blueberries

Apples with peanut butter

1/4 cup creamy peanut butter
0.5 apple, thinly sliced and cut into matchstick-sized pieces

Sausages with cheese

6 thin slices Cheddar cheese, cut in half
12 pre-cooked breakfast sausages (kupaty)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

The base of the rolls: In a medium bowl, whisk the eggs with the milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Set aside until needed.
Using a rolling pin, roll each slice of bread flat and flexible. Trim the crusts from all sides.

Banana-strawberry filling: Place several banana slices along the bottom edge of the bread, creating a horizontal strip about 2.5 cm wide. Top with a row of sliced strawberries (about 1 tablespoon), being careful not to overfill with the filling, otherwise the roll won't form. Starting from the fruit-studded edge, carefully roll the bread slice into a tight roll, ensuring the fruit is tightly encased in the bread. Repeat with the remaining bread slices and filling.
Blueberries with cream cheese: Spread 1 teaspoon of cream cheese along the bottom edge of a bread slice to form a strip about 2 cm wide. Arrange 2-3 tablespoons of blueberries on top of the cheese in 2 rows. Be careful not to overdo the filling, otherwise the roll won't form. Starting from the blueberry edge, carefully roll the bread slice into a tight roll, ensuring the berries are tightly enclosed. Repeat with the remaining bread slices and filling.
Peanut Butter Apples: Spread 1 teaspoon of peanut butter in a 2-cm strip along the bottom edge of a slice of bread. Top with a few apples, being careful not to overdo the filling, otherwise the roll won't form. Starting from the fruit-studded edge, carefully roll the bread slice into a tight roll, ensuring the fruit is tightly encased in the bread. Repeat with the remaining slices of bread and filling.
Sausages with cheese: Place half a slice of Cheddar cheese on the bottom of a slice of bread. Place the prepared sausage on top. Starting with the sausage portion, carefully roll the bread into a tight roll, ensuring the sausage is tightly wrapped in the bread. Repeat with the remaining slices of bread and filling.
Preparation: Dip each roll into the prepared egg mixture and turn to coat it completely on all sides. Make sure the egg mixture seals the open edge of the roll to prevent it from falling apart during frying. Repeat with the remaining rolls.
In a large nonstick skillet, heat 1 tablespoon (15 g) of butter over medium heat and fry half of the rolls, pressing them gently into the bottom of the skillet to create even edges, until all 4 sides of each roll are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Add another 1 tablespoon (15 g) of butter to the skillet and fry the remaining 6 rolls.
Dust with powdered sugar and serve with a gravy boat of maple syrup.