Awesome Way to Roll Up to a New Day

Bet you were expecting a Thanksgiving Post since today is Thanksgiving in the US. Since we did that yesterday (giving you some advance notice should you decide to use any of the recipes) today is all about another National Day. It’s French Toast Day.

Yeah, the nice thing about a four day weekend is family breakfast. Breakfast is my absolute favorite meal. Yet it’s the one I eat the least. During the week, most days by the time I sit down and think about food (other than my morning coffee) it’s nearly lunchtime. Since most evenings are all about the family meal, I don’t like to eat much during the day, so I’ll have a salad or something simple like a scrambled egg sandwich.

Back in the day, when we were jet-setters waking up in a five-star hotel in different cities all over the globe, room service with pastries, fruits, coffee and whatever else their morning specialty might be was such a wonderful way to begin the day. These days our travels are more domestic and simple. That’s not to say quaint places don’t have their charm, they do. Sometimes we’ll walk up to a bakery for breakfast and enjoy the quite of the morning. While not as fancy, I think I like the simple mornings best.

So when I get the chance to shine in the kitchen and whip up something special for our breakfast at home, I’m thrilled. This is a recipe I’ve had on the back burner for a while. So glad I finally was able to share it with you.

Remember, today is all about giving thanks. Gather the family, enjoy the morning and count those blessing ‘round the breakfast table.

Stuffed French Toast Roll-Ups
9 slices Texas Toast
6 teaspoons Blackberry Preserves, divided
6 teaspoons Strawberry Preserves, divided
6 teaspoons Blueberry Preserves, divided
2 Eggs
3 tablespoons Milk
1/3 cup Sugar
1 heaping teaspoon Cinnamon
Butter for pan
Mable Syrup for serving

Trim the crusts from bread slices. Flatten break out with a rolling pin. Place about 2 teaspoons of each flavor of preserve in a stripe at one end of the bread. Roll bread tightly without smashing. Repeat until all the slices are filled and rolled.

Note: If bread is not holding the roll, secure with a cocktail skewer until just beginning to fry.

In a shallow bowl, whisk the eggs with a little milk until well combined. In a pie tin, whisk sugar with cinnamon.

Melt butter in a skillet over medium heat.

Place bread rolls in the egg mixture, turning to coat on all sides. Place rolls in the skillet, seam side down. If necessary, cook in batches until toast is golden brown, turning as needed for even cooling.

Once fried, place rolls in the sugar-cinnamon mixture. Turn to coat. Keep warm until ready to serve. Serve stuffed French Toast with maple syrup for dunking.

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Let all your works give you thanks, O LORD,
and let Your faithful ones bless You.
Let them discourse of the glory of Your Kingdom
and speak of Your might.