• Raspberry Cream French Toast Fingers

    Make your own breakfast finger food! Easy to make and serve, these french toast fingers are filled with cream cheese and raspberry jam then lightly dusted with cinnamon sugar for a breakfast treat that doesn't require maple syrup.

    You'll Need:
    8 slices wheat (or white) sandwich bread - this will not work with heartier "Whole Grain" breads.
    2-3 eggs
    3 tablespoons milk

    Filling of your choice:

    • peanut butter or Nutella
    • Any flavor Jam or Jelly
    • Cream Cheese or neufchatel cheese
    • dulce de leche
    • or combine
      several flavors such as cream cheese and peach harvest jam to make Peaches & Cream French toast fingers!
    • Use thin slices of fresh fruit or berries, such as banana & peanut butter

    1/3 cup granulated sugar
    1 heaping teaspoon ground cinnamon

    butter, for greasing the pan

    Flatten each piece of bread with a rolling pin, the trim off the crust. (You can use them to make homemade croutons!)

    How to Make Raspberry Cream French Toast Rolls- step by step photo directions


    Slather on your favorite filling, like so:

    How to Make Raspberry Cream French Toast Rolls- step by step photo directions


    Roll the bread up and set aside, seam on the bottom.

    How to Make Raspberry Cream French Toast Rolls- step by step photo directions


    Repeat until all the bread is gone.

    How to Make Raspberry Cream French Toast Rolls- step by step photo directions


    In a small, shallow bowl whisk the eggs and milk until well blended. Mix the sugar and cinnamon together
    in a separate shallow bowl.
    Heat about a tablespoon of butter in a skillet over medium heat, when the butter is fully melted and sizzling, dip the rolls into the egg mixture, turning to coat and then place them in the hot skillet with the seam down.

    How to Make Raspberry Cream French Toast Rolls- step by step photo directions


    Turn them 1/4" turn, let them brown briefly and then turn again, repeat until they are golden brown on all sides.

    Remove them from the pan and place them in the dish of cinnamon and sugar. Turn gently to lightly coat. These can be made ahead of time and reheated in a counter top toaster (oven, not plain toaster), they're also good cold for snacking.
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