Such a fun new way to make french toast! They're filled with jam and fruit, rolled, dipped and cooked until golden brown. Then they're finished with cinnamon sugar.
Ready in: 35minutes
16 - 20slicessandwich bread(I used the long square shape loaf)
1/2cupblueberry jam(I used Bonne Maman)
1pinch ground nutmeg
Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread.
Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam.
Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. Cover and blend on low speed 10 - 15 seconds until well blended.
Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Transfer to a lightly greased Silpat lined baking sheet (I didn't grease mine and I had about 3 of them stick, but was easily able to remove them with a spatula).
Bake in preheated oven 9 minutes, then remove from oven.
Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat.
Serve with maple syrup or sweet cream cheese dip in notes (not included in nutrition estimate).
OPTIONAL CREAM CHEESE DIPIn a mixing bowl, using and electric hand mixer, whip together 3 oz. cream cheese and 3 oz. butter until smooth and fluffy. Add in 1 cup powdered sugar, 1 - 2 Tbsp milk and 1/2 tsp vanilla and whip until well blended and fluffy. Store in refrigerator.