Caramelized French Toast Roll-Ups are made with Toast Bread slices filled with smooth Butter, Cinnamon, and Sugar mix, finally coated with a crispy brown sugar caramelized crust. They have a crispy caramel crust, a soft buttery inside and an irresistible cinnamon flavor! They are the perfect Fall/Autumn dessert or breakfast treat and you can make them in a few minutes.
50 g (1/4 cup) Unsalted Butter, softened at room temperature
50 g (1/4 cup) Light Brown Sugar Cane
½ teaspoon (1,5 g) Cinnamon
2 Eggs
45 ml (3 tablespoons) Milk
1 teaspoon Vanilla Extract (or Vanilla Paste)
70 g (1/2 cup) Dark Brown Muscovado Sugar Cane
1 teaspoon (3 g) Cinnamon
10 g (about 1 tablespoon) Unsalted Butter, for cooking
For raspberry coulis:
4,5 oz (125 g) fresh raspberries
4 tablespoons Powdered Sugar (or Sugar to taste)
Instructions
In a medium-size bowl combine the softened Butter with Light Brown Sugar and ½ tsp Cinnamon until smooth and creamy.
In a big size bowl beat Eggs with Milk and Vanilla until well combined, set aside.
In a medium-size bowl combine Dark Brown Sugar and 1 tsp Cinnamon, set aside.
Remove crust from each slice of Toast Bread and flatten using a rolling pin.
Spread evenly the Butter mix on each slice of bread and roll up each slice.
Heat a large non-stick pan over high heat and then melt about 1 tbsp of butter.
Dip each bread roll into the Egg mix, roll into Brown Sugar mix and cook on each side until caramelized and dark brown (remember to reduce heat to prevent burnt). You can cook about 6 rolls at a time.
Serve immediately with Raspberry Coulis (optional), Chocolate Sauce, Maple Syrup….or what you prefer!!
Raspberry Coulis:
In a small saucepan, put raspberries and powdered sugar: cook at medium-high heat until simmering (for about 10 minutes) and continue to stir.
Remove from the heat and push the contents through a sieve to remove the seeds.
You can prepare the coulis the day before and keep it in the fridge.
Notes
Ingredients for 12 French Toast Rolls:
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