Stuffed French Toast Crunchrolls

This recipe came about one day when I found myself wanting french toast, but couldn’t make them because we were out of milk. YAH, I know, sad day. However, thanks to that day, I was forced to get creative and make something yummy without dipping bread in batter like traditional french toast. Anyway, I tried to make this recipe somewhat healthier by using coconut palm sugar and using all natural preserves. Additionally, Arnold Country Sourdough has no high fructose corn syrup or artifical colors or flavors. You can always substitute the bread for whole grain and it will still taste great (trust me, we’ve done it) as long as it is sliced. My favorite part of this recipe is how the rolls become super crunchy since they are pan seared and then the ooey gooey yumminess from the filling provides that creamy component which ties everything together in so well.

Ingredients

• 6 slices of bread, crust cut off (we use Arnold Country Sourdough Bread because it is our favorite, however remember any sliced bread will work)
• 2 tbsp butter
• 4 oz of preserve of your choice (our favorite is fig)
• Powdered sugar for topping
• Maple syrup for drizzle

Cream Cheese Spread

• 4 oz cream cheese, room temperature
• 1 tbsp coconut palm sugar
• 2 drops of pure vanilla extract
  • Instructions: In a bowl mix your creme cheese, coconut sugar, and vanilla extract until its well combined and creamy.

Cooking Instructions

1. Begin by cutting the edges off of each slice of bread.
2. In a small bowl, mix all the ingredients for your creme cheese spread.
3. Grab one slice of bread and spread one half with the creme cheese spread and the other half with preserve of your choice.
4. Now grab one end of the bread and roll it up. Do not be alarmed if some of the stuffing comes out. This is normal.
5. Do this until you have filled and rolled all your slices.
6. Heat a pan to medium heat and place butter inside so that it begins to melt.
7. Once butter is melted, begin placing your rolls into the pan flap side down.
8. Let these cook for 2 minutes on the flap side and an additional minute on each other side. Make sure to rotate it to crisp all 4 sides.
9. Remove rolls from skillet and sprinkle with powdered sugar and maple syrup.
10. Enjoy!

Note: We use pure maple syrup, however feel free to use honey or agave as substitutes. At times I’ve even found myself drizzling melted chocolate over the crunchwrap and OMG. Also, make sure to eat these soon after they are removed from the pan to avoid them from getting soggy.

Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.

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