The Freshman Cook: French Toast Egg Rolls

Today I am participating in the Improv Cooking Challenge, and this month our two essential ingredients are bread and butter. Oh, my goodness! I really went round and round with this one. I had several ideas, but nothing really clicked and said “that’s the one”! Until 2 days ago! Yeah, I love last minute stuff. Not at all!! So I came up with these french toast egg rolls. They are good! I wish I was still catering, because these would be perfect. The egg rolls kept the french toast interior hot and moist, so they are perfect for large gatherings, and they would be great for Sunday morning family brunch! I made these a rather basic french toast, but I think you could make them really shine by using pecans or a dried fruit in the egg mix or maybe a chocolate sauce over the top. You might be able to fit a few pieces of scrambled egg in there also!

French Toast Egg Rolls

1/4 cup Sugar Free Maple Syrup

1/8 cup Confectioners Sugar

3 Eggs

3/4 cup Milk

2 teaspoon Sugar

1/4 teaspoon Cinnamon

pat or two of Butter

10 slices Wheat Bread

Water for sealing wrappers

Egg Roll Wrapper for every 2 pieces of French Toast

Oil for frying

Confectioners Sugar

Measure out your maple syrup. Add the confectioners 

sugar, and whisk together. Set aside.

Place some oil in a deep pot or deep fryer.

 Let it heat to 350 degrees. This takes about 12-15 minutes.

Place the three eggs in your bowl. Beat them until well mixed.

Add the milk, sugar and cinnamon to the egg mix.

Use a whisk or a fork to mix together.

Place your slice of bread in the egg mix and coat one side.

Turn it over and coat the other side.

Melt butter in your fry pan, and place the soaking french toast

in the pan. Flip a few times until it gets golden brown.

Take your slice of french toast and cut it in to four strips.

Place your two strips in the center of the wrapper.

Take a pastry brush, or your finger, and wet the

edges of the wrapper with water.

Fold the sides in……

then the bottom, and roll until the roll is closed and sealed.

Place the egg roll in the hot oil. 

Keep a close watch as it is frying. Turn it so that all 

sides can be evenly browned. You may have to hold 

it with a pair of tongs, as I did. They seem to have a mind 

of their own once they get in the hot oil!.

Once they are done, place on a paper towel to drain.

Drizzle the syrup glaze over the egg rolls 

and sprinkle with confectioners sugar. 

Serve with a side of the syrup glaze for dipping.

This will be the word of the day as everyone cleans their plates!

Thanks for joining me today!

Check out what everyone else made for today’s challenge:

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