Sausage French Toast Roll Up Recipe By Tasty Recipes

CINNAMON ROLL FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off crusts
• In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up.
• In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

FRENCH TOAST ROLL-UPS

Steps:

• Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

EGGNOG FRENCH TOAST ROLL-UPS RECIPE BY TASTY

Steps:

• Using a rolling pin, roll out each piece of white bread to about ⅛ inch (3 mm) thick. Slice off the crusts so each slice of bread is a perfect square.
• In a large bowl, whisk together the eggs, eggnog, brown sugar, cinnamon, nutmeg, and flour until well combined.
• In a small bowl, mix together the cream cheese, maple syrup, and sage until smooth.
• Make the maple sage sausage roll-ups: Spread 2 heaping teaspoons of the cream cheese mixture in a strip on the bottom half of a bread square. Place a breakfast sausage on top of the strip of cream cheese, then carefully roll into a tight log. Repeat to make 3 more sausage roll-ups.
• Melt 1 tablespoon of butter in a medium nonstick pan over medium heat.
• Gently dip each sausage roll in the eggnog mixture, being careful to keep the seam sealed.
• Place the sausage rolls, seam-side down, in the pan and cook until browned all over, 3-4 minutes total.
• Drizzle with maple syrup, then serve.
• Make the pomegranate raspberry roll-ups: Spread 1 teaspoon of butter in a strip on one side of a bread square, then top with 1 teaspoon of raspberry jam. Place 2 raspberries on their sides on top of the jam, one at the top and one at the bottom of the strip. Sprinkle 1 teaspoon of pomegranate seeds between the raspberries Using your fingers to keep the pomegranate seeds tucked in, carefully roll into a tight log. Repeat to make 3 more pomegranate raspberry roll-ups.
• Melt the remaining tablespoon of butter in the same pan over medium heat.
• Gently dip each pomegranate raspberry roll in the eggnog mixture, being careful to keep the seams sealed .
• Place the pomegranate raspberry roll-ups, seam-side down, in the pan and cook until browned all over, 3-4 minutes total.
• Serve with a dollop of whipped cream and a few pomegranate seeds.
• Enjoy!