Categories: Breakfast
Ingredients
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/4 cup maple syrup, plus more for serving
- 1/2 teaspoon vanilla
- 4 large eggs
- 8 slices white sandwich bread, crusts removed
- 8 tablespoons salted butter, 4 tablespoons melted plus 4 tablespoons for frying
- 1/2 cup blueberry pie filling
- Confectioners' sugar, for dusting
Directions
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Mix together the brown sugar and cinnamon in a small bowl. Set aside.
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In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside.
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With a rolling pin, flatten 1 slice of bread. Brush with the melted butter, then sprinkle with 1 tablespoon of the cinnamon sugar. Spoon a line of pie filling along one of the short sides of the flattened bread. Starting with the pie filling side, roll the bread tightly, enclosing the filling in the middle. Set aside seam-side down and repeat with the remaining bread slices, butter, cinnamon sugar and pie filling.
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Heat 4 tablespoons butter in a large nonstick skillet over medium heat.
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Dip each French toast roll into the egg mixture, making sure to completely cover, then add to the skillet. Cook until browned on all sides, 3 to 4 minutes total.
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Remove to a plate and dust with confectioners’ sugar. Serve warm with extra syrup on the side for dipping.