How To Make Blueberry French Toast Roll Ups
For these delightful French toast, the bread is filled with fresh blueberries and jam, coated with nutmeg-spiced milk and egg, then baked until golden.
Preheat oven to 375 degrees F. Stack bread into stacks of 4 slices, then trim crusts from bread.
Working with one piece of bread at a time, use a rolling pin to flatten bread to about ½ its original size.
Evenly spread 1 teaspoon blueberry jam just onto 1 half of the bread, then align a row of blueberries over jam.
Roll bread to the opposite end and set aside, seam side down. Repeat with the remaining slices of bread.
To a blender, add eggs, milk, vanilla, flour, baking powder, and nutmeg. Cover and blend on low speed for 10 to 15 seconds until well blended.
Pour into a bowl and dip roll-ups into the egg mixture, allowing to rest for several seconds to absorb the liquid. Transfer to a lightly greased Silpat lined baking sheet.
Bake in preheated oven for 9 minutes, then remove from oven.
Brush tops lightly with melted butter then rotate french toast roll-ups to the opposite side and brush lightly with melted butter (bottoms should now be upright).
Return to oven to bake 8 to 12 minutes longer until cooked through.
In a small bowl, whisk together granulated sugar and cinnamon. Once french toast roll-ups are cool enough to handle, immediately dip and roll in cinnamon-sugar mixture to evenly coat.
Serve with maple syrup or sweet cream cheese dip.
- Calories: 371.59kcal
- Fat: 8.21g
- Saturated Fat: 3.47g
- Trans Fat: 0.14g
- Monounsaturated Fat: 2.24g
- Polyunsaturated Fat: 1.74g
- Carbohydrates: 62.92g
- Fiber: 3.84g
- Sugar: 25.06g
- Protein: 11.85g
- Cholesterol: 102.16mg
- Sodium: 440.21mg
- Calcium: 159.30mg
- Potassium: 217.93mg
- Iron: 3.28mg
- Vitamin A: 71.91µg
- Vitamin C: 3.72mg
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