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CLINTON KELLY French Toast Roll Up

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These quick & easy french toast roll ups are perfect for hosting a brunch!

8 slices white bread (crust cut off)
1 cup chocolate hazelnut spread
1 banana (cut in half widthwise, then quartered lengthwise)
2 large eggs
1/4 cup milk
1/4 cup sugar
1 tablespoon cinnamon
2 tablespoons butter (plus more if needed)

Using a rolling pin, roll out each slice of bread until about 1/8″ thick.
Spread each slice with the chocolate hazelnut spread and one slice of the banana. Roll the bread up tightly and set aside.
In a shallow dish, whisk the eggs and milk together. In a separate shallow dish, combine the cinnamon and the sugar.
Heat a sauté pan over medium heat, add the butter and allow to melt.
Meanwhile, dip each of the roll-ups in the egg mixture and then roll in the cinnamon sugar.
Place the roll ups in the sauté pan and allow to cook for 1-2 minutes per side, until golden brown.
Remove from pan and serve warm.
Tip: fill your French toast with peanut butter or your favorite fruit.

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