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.
8 slices wheat (or white) sandwich bread – this will not work with heartier “Whole Grain” breads.
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!)
Slather on your favorite filling, like so:
Roll the bread up and set aside, seam on the bottom.
Repeat until all the bread is gone.
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.
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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