Cinnamon Roll French Toast Roll Up Recipe By Tasty

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

CINNAMON ROLL FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!

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!

STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

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!