French Toast Sausage Roll Ups Recipes

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Place sausage at the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

Steps:

• Mix together the brown sugar and cinnamon in a small bowl. Set aside.
• In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside.
• With a rolling pin, flatten 1 slice of bread. Brush with the melted butter, then sprinkle with 1 tablespoon of the cinnamon sugar. Spoon a line of pie filling along one of the short sides of the flattened bread. Starting with the pie filling side, roll the bread tightly, enclosing the filling in the middle. Set aside seam-side down and repeat with the remaining bread slices, butter, cinnamon sugar and pie filling.
• Heat 4 tablespoons butter in a large nonstick skillet over medium heat.
• Dip each French toast roll into the egg mixture, making sure to completely cover, then add to the skillet. Cook until browned on all sides, 3 to 4 minutes total.
• Remove to a plate and dust with confectioners' sugar. Serve warm with extra syrup on the side for dipping.

Steps:

• For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
• Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
• For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
• For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
• For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
• Dust with confectioners' sugar and serve with maple syrup on the side.

Steps:

• In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
• Cut the crust off each slice of bread then roll out each slice with a rolling pin.
• Spread the cheese mixture over the bread, distributing evenly.
• Roll up each slice jelly roll-style and place seam side down on a baking sheet.
• In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
• Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
• Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
• Cover and freeze for at least 2 hours, or up to 2 months.
• Just before serving, preheat the oven to 400°F.
• Bake the roll-ups for 10 to 12 minutes, or until golden brown.