Raspberry French Toast Roll Ups
- 2 large eggs
- 3/4 cup Hood® 1% Lowfat Milk in the LightBlock Bottle
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- 2 tsp. sugar
- 8 slices white whole grain bread, crusts removed
- 8 Tbsp. almond butter (or sunflower butter or soy nut butter)
- 1 cup fresh raspberries
- 2 Tbsp. butter, divided
In a medium mixing bowl, whisk together the eggs, milk, and vanilla.
In a shallow bowl, mix the cinnamon and sugar. Combine well.
Flatten each piece of bread with a rolling pin to ¼-inch thickness. Spread each piece of bread with 1 tablespoon almond butter. Line up 4 or 5 raspberries at one of the short ends of each slice of bread. Roll the bread to form a roll.
In a medium skillet over medium-high heat, melt 1 tablespoon of the butter. Place each roll in the egg mixture for about 10 seconds, coating well, then roll in the cinnamon/sugar mixture. Working in batches, place 4 rolls, seam side down, in the pan at a time. Cook for about two minutes, then turn to cook until all the sides are golden brown, about 5 to 6 more minutes.
Allow to cool for at least 5 minutes before eating. Serving suggestion: Dip into a small bowl of maple syrup.
Dip into a small bowl of maple syrup.
Per Serving: Calories: 497, Carbohydrate: 46 grams, Protein: 19 grams, Fiber: 12 grams, Fat: 28 grams, Saturated fat: 7 grams, Cholesterol: 111 milligrams, Sodium: 512 milligrams, Calcium: 680 milligrams.