Stuffed French Toast Rolls
1. With rolling pin, flatten bread.
2. Spread ½ tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread ½ tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
3. In shallow bowl, whisk egg whites and almond milk. In separate shallow bowl, combine sugar and cinnamon.
4. Heat large skillet or griddle over medium heat; spray with cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.
- 5 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 120 mg Sodium
- 35 g Carbohydrates
- 5 g Fiber
- 12 g Sugars
- 11 g Added Sugars
- 2 g Protein
Directions
1. With rolling pin, flatten bread.
2. Spread ½ tablespoon almond butter in 2 strips on opposite edges of each slice of bread. Over 1 strip almond butter on each slice of bread, spread ½ tablespoon preserves; evenly top with strawberries and banana. Starting on edge with fruit, roll up each slice of bread to enclose filling.
3. In shallow bowl, whisk egg whites and almond milk. In separate shallow bowl, combine sugar and cinnamon.
4. Heat large skillet or griddle over medium heat; spray with cooking spray. In batches, dip each roll in egg mixture, then place, seam side down, in skillet. Cook 5 to 6 minutes or until golden brown, turning to cook all sides and spraying skillet with additional cooking spray as needed. Immediately transfer rolls to cinnamon-sugar mixture, turning to coat. Serve with maple syrup for dipping.
