| Portions | Prep Time | Cook Time |
|---|---|---|
| 4 | 30 mins | 8 mins |
Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- ½ cup (75 g) unsalted butter, softened
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 8 slices white bread
- Egg
- ¼ cup milk
- 1 cup mixed cereal
- Maple syrup, for serving
Directions
- In a small bowl, combine 3 tbsp of the butter, the brown sugar and the cinnamon with a fork until the texture is spreadable On a work surface, cut the crusts off the bread. Save the crusts for another use (for example breadcrumbs) Using a rolling pin, flatten the slices of bread.
- Spread the butter mixture over the flattened bread. Roll the slices up into logs Set aside on a plate
- In a shallow dish, combine the egg and milk with a fork. In a second shallow dish, coarsely crush the cereal.
- Dip 1 French toast roll at a time in the egg mixture, letting some of the excess drip off Gently press into the cereal to coat well.
- In a large non-stick skillet over medium heat, brown the rolls in the remaining butter, turning them over regularly, until nicely browned. Serve the French toast rolls with maple syrup