Stuffed French Toast Rolls

Recipe - Dearborn Market

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

Servings

202

Calories

Shop Ingredients

Makes 12 servings

12 slices whole grain sandwich bread, crusts removed

Pepperidge Farm® Whole Grain Whole Grain Bread - 15 Grain, 24 Ounce

Pepperidge Farm® Whole Grain Whole Grain Bread - 15 Grain is added to Favorites, uncheck to remove it.Add Pepperidge Farm® Whole Grain Whole Grain Bread - 15 Grain to Favorites.

$4.29$0.18/oz

6 tablespoons unsweetened roasted almond butter

Not Available

6 tablespoons sugar free strawberry preserves with fiber

Not Available

6 large strawberries, thinly sliced

Fresh Strawberries, 1lb, 1 Pound

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$3.99$3.99/lb

1⁄2 medium banana, thinly sliced

Bear Naked Granola Banana Nut, 12 Ounce

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$4.99$0.42/oz

3 large egg whites

Not Available

3 tablespoons almond milk

Almond Breeze Unsweetened Vanilla Almond Milk, 64 Fluid ounce

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$4.69$0.07/fl oz

1 1⁄2 tablespoons granulated sugar

Not Available

1 1⁄2 teaspoons ground cinnamon

Not Available

6 tablespoons maple syrup

Wholesome Pantry Organic Maple Syrup, 32 Fluid ounce

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$14.99$0.47/fl oz

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.