Indulge in French toast roll-ups if you crave for something hot and gooey, with a golden-brown, buttery outside.
8 slices of white bread
chocolate hazelnut spread
3 tablespoons of milk
1/3 cup granulated sugar
1 heaped teaspoon ground cinnamon
butter for frying
Cut the crusts from each slice of bread and flatten it out with a rolling pin.
Place 1 or 2 teaspoons of cream cheese or chocolate spread about 2cm from the end of the bread in a strip. Top with some chopped strawberries.
Roll the bread up tightly. Repeat with remaining bread.
In a shallow bowl, whisk the eggs and milk until combined.
In a separate bowl, mix the sugar with the cinnamon.
Heat a spoonful of butter in a frying pan. Dip each bread roll in the egg mixture, coating it well.
Place in the pan, seam-side down.
Cook in batches until golden brown, turning to cook and brown on all sides. Add butter to the pan as needed.
Add the rolls immediately to the cinnamon sugar and roll until completely coated in sugar. [A generous dusting of cinnamon sugar is heavenly. Dunk roll ups into maple syrup or eat them as is.]
Note: They’re best eaten at room temperature.