French Toast Roll-ups

Matt loves stuffed french toast. The other day I decided to look up how to make some for him. I found a recipe that isn't exactly the same, but I knew the taste would be similar. We made them earlier in the week and they are delicious! This is not a healthy recipe, though you could make some adjustments to the recipe to make it not-so-bad.

For starters, I found the recipe HERE. That is also where I found this lovely picture of the finished product (hers, not ours):

There are a few things I'd like to note about what we did differently.

1. We didn't have fresh fruit on hand, so we used some whipped cream cheese and strawberry preserves as the filling and it was fantastic. You can use ANYTHING you want in these. That's part of the fun!

2. Also, I read in the comments someone who said, "SAVE THE CRUSTS" and I'm glad we did! Once we finished with the stuffed rolls, I threw all of the crusts into the remaining egg mixture, tossed it around, then dumped the whole thing in the skillet. We had some leftover filling, too, so we just put a spoonful or two on top of the cooked crusts and it was delicious.

3. Even though the directions say this, after reading through the comments, it seems some people didn't flatten their bread before stuffing and rolling it, and that led to soggy rolls. So flatten the bread!

4. Mine did not roll up beautifully like in the pictures. I ended up just folding the edge over and pressing the bread together to create a bit of a seal. Some of the filling oozed out of the ends, but it was fine.

Give it a try! I read in the comments that you could make a bunch ahead of time, leave them in a casserole dish overnight, then bake them in the morning. I may have to try that sometime!