Stuffed French Toast Rolls
Recipe - Dearborn Market
Stuffed French Toast Rolls
Prep Time20 Minutes
Servings12
Cook Time10 Minutes
Calories202
Ingredients
12 slices whole grain sandwich bread, crusts removed
6 tablespoons unsweetened roasted almond butter
6 tablespoons sugar free strawberry preserves with fiber
6 large strawberries, thinly sliced
1⁄2 medium banana, thinly sliced
3 large egg whites
3 tablespoons almond milk
1 1⁄2 tablespoons granulated sugar
1 1⁄2 teaspoons ground cinnamon
6 tablespoons maple syrup
Directions
- With rolling pin, flatten bread.
- Spread ½ tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread ½ tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
- In shallow bowl, whisk egg whites and almond milk. In separate shallow bowl, combine sugar and cinnamon.
- Heat large skillet or griddle over medium heat; spray with cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.
Nutritional Information
Calories: 202g
Total Fat: 5g
Saturated Fat: 1g
Sodium: 120mg
Carbohydrates: 35g
Fiber: 5g
Sugars: 12g
20 minutes
Prep Time
10 minutes
Cook Time
12
Servings
202
Calories
Shop Ingredients
Makes 12 servings
Pepperidge Farm Whole Grain, Bread, 24 Ounce
MaraNatha Natural California Crunchy, Almond Butter, 12 Ounce
Smucker's Strawberry, Preserves, 18 Ounce
Dole Sliced, Strawberries, 14 Ounce
Yellow Banana, 1 ct, 4 Ounce
Egg-Land's Best Large, Eggs, 18 Each
Silk Vanilla, Almond Milk, 64 Fluid ounce
Domino Premium Pure Cane Granulated, Sugar, 4 Pound
Fairway Ground Cinnamon, 2 Ounce
Stonewall Kitchen Maine Maple Syrup, 8.5 Fluid ounce
Nutritional Information
Calories: 202g
Total Fat: 5g
Saturated Fat: 1g
Sodium: 120mg
Carbohydrates: 35g
Fiber: 5g
Sugars: 12g
Directions
- With rolling pin, flatten bread.
- Spread ½ tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread ½ tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
- In shallow bowl, whisk egg whites and almond milk. In separate shallow bowl, combine sugar and cinnamon.
- Heat large skillet or griddle over medium heat; spray with cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.