Rolled-up French toast for late-out-of-bed mornings
- Prep time
- Cooking time
- 4 portions
- 8 slices of Campagnolo 100% Whole Grain Multigrain Bread
- 180 ml (¾ cup) chocolate spread
- 375 ml (1½ cups) assorted fruits (raspberries, blueberries, bananas, strawberries)
- 3 eggs
- 375 ml (1½ cups) milk
- 3 ml (½ tsp.) vanilla extract
- Butter for cooking
- Icing sugar for serving
- Your choice of berries
With a knife, removed crusts from the slices of bread, and then flatten them with a rolling pin. Generously coat one side of each slice with the chocolate spread, and garnish with fruit. Roll tightly, keeping the seam on the bottom.
In a bowl, beat the eggs, milk, and vanilla extract.
Melt a knob of butter in a non-stick pan over medium-high heat. Quickly dip half the bread rolls in the egg mixture and brown them in the pan, turning them several times. Repeat the process with the rest of the rolls.
Before serving, sprinkle with icing sugar and garnish with berries, if desired.