Friday, March 14, 2014

French Toast fingers

Year around we try to have Meatless Fridays.  Since I developed a seafood allergy about 4 years ago I tend to make a lot of breakfast dishes on Fridays.  Breakfast allows me to give up meat without giving up protein.  Plus it is very cost effective and a guaranteed crowd pleaser. 

Today I made French Toast Fingers.  They can be made with all different types of fillings even savory ones.  When I make them savory I use cream cheese or cheese as the filling with some small diced veggies.  I do not dip them in eggs.  I simply pan fry them in garlic butter then roll them in grated parmesan.  I serve them with a side of marinara sauce or tomato soup.

Take a look at our dinner tonight...

Getting started...whisk eggs and milk in a pie plate
Remove crust

Roll bread flat

Add you favorite filling

 Roll up and dip into egg batter. Pan fry in butter over medium low heat 

French Toast Fingers

slices white sandwich bread (the inexpensive kind) or cinnamon swirl bread

jelly, cream cheese, peanut butter or chocolate nut spread (Nutella)
French Toast Egg Batter:

granulated sugar

heaping teaspoon ground cinnamon

Butter, pan
Trim the crust from the bread and flatten it out with a rolling pin or plate.
Spread a thin layer of filling of your choice of  leaving a 1/2 inch of bread all the way around. Roll the bread up and repeat until they're all filled.
In a pie plate whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
In a sauté pan melt a tablespoon of butter over medium low heat.
Dip the rolls into the egg mixture turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. If needed add additional butter to the pan.
Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.

Gluten free: use gluten free bread and spread with filling top with another piece of bread (like a PB and J).  Trim crust and cut into 3 fingers.  Follow the directions above for egg batter and cooking method.
Servings: 8-10



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