All the beloved French toast has a lot names, so in France itself they were at different times called tostees dorees – “golden toast” and pain perdu – “missing bread”, and in Germany’s Armer Ritter – The Poor Knight. Despite the dissimilarity of these names, they all reflect the essence of the classic French recipe toast – easy to prepare croutons from soaked in milk stale bread toasted to golden crust which may afford not even a very rich man. We offer a look to this classic with a long history under a new perspective and to cook them in the form of peculiar rolls rolls with filling in center. In this form, they are even more convenient to take with you and you can experiment endlessly, using as a filling a variety of fruits or savory ingredients like cheese and колбасок. 
Time: 45 мин.Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Rolls
- 2 large eggs, beat to mix
- 1/3 Art. milk
- 2 tbsp. l granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 1/4 tsp salt
- 12 slices of white soft sandwich bread
- 2 tbsp. l (30 gr.) Butter
- Powdered Sugar
- Maple Syrup
Banana Strawberry Filling
- 2 bananas, cut in half and cut into thin slices
- 12 medium strawberries, coarsely chopped
Blueberries with Cream Cheese
- 1/4 Art. cream cheese, room temperature
- 1.5 tbsp. blueberries
Peanut Butter Apples
- 1/4 Art. creamy peanut butter
- 0.5 apples, cut into thin slices and cut into slices match-sized
Sausages with cheese
- 6 thin slices of cheddar cheese, cut in half
- 12 pre-prepared sausages for breakfast (kupaty)
Recipes with similar ingredients: eggs, milk, sugar, vanilla extract, cinnamon, white bread, butter, icing sugar, maple syrup, bananas, strawberries, curd cheese, blueberries, Peanut butter, apples, cheddar cheese, kupat (sausages for frying)
Recipe preparation:
- Basis of rolls: in a medium-sized bowl with a whisk beat eggs with milk, sugar, vanilla extract, cinnamon and salt until smooth. Set aside until they need it.
- Using a rolling pin, roll each slice of bread so that it becomes more flat and flexible. Cut the crusts from all sides.
- Banana and Strawberry Filling: Spread Bottom bread a few slices of banana, so that they turn out transverse strip approximately 2.5 cm wide. chopped strawberries (about 1 tbsp. l.), be careful not to go too far with the amount of filling, otherwise roll roll will work out. Starting at the edge with the fruit, carefully roll the slice bread in a tight roll, so that the fruits are tightly wrapped with bread. Do the same with the remaining slices of bread and stuffing.
- Blueberries with cream cheese: dispense 1 tsp. cream cheese along the bottom edge of the bread slice so that the result is a strip about 2 cm wide. Lay on top of the cheese in 2 rows blueberries (about 2-3 tbsp. l.) Be careful and do not overdo it with the amount of filling, otherwise roll roll will not work. Beginning with edges with blueberries carefully roll a slice of bread in a tight roll so so that the berries are tightly wrapped in bread. Do the same the rest with slices of bread and toppings.
- Apples with peanut butter: dispense 1 tsp. peanut butter in a 2 cm strip along the bottom edge of a slice of bread. Put some apples on top, be careful not to overdo it with amount of filling, otherwise roll roll will not work. Beginning with edges with fruit carefully roll a slice of bread in a tight roll so so that the fruits are tightly wrapped in bread. Do the same the rest with slices of bread and toppings.
- Sausages with cheese: on the bottom of a bread slice put half a slice of cheddar cheese. Put the finished one on top sausage. When moving from the sausage portion, carefully roll a slice of bread in a tight roll so that the sausage is tight wrapped in bread. Do the same with the remaining slices. bread and toppings.
- Preparation: immerse each roll in the prepared egg mixture and turn to completely cover it with all parties; make sure the egg mixture seals the open edge roll, so it will not fall apart when frying. Do that the same with the rest of the rolls.
- Heat in a large non-stick skillet over medium heat 1 Art. l (15 gr.) Butter and fry half it rolls, gently pressing them to the bottom of the pan to get smooth edges, about 1 min. on each side until all 4 the sides of each toast will not turn golden brown. Shift on a plate and cover to keep them warm. In the pan put another 1 tbsp. l (15 gr.) Butter and fry the remaining 6 roll toasts.
- Sprinkle with powdered sugar and serve with a sauce boat with maple syrup.
