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French toast rolls with berries and cinnamon

Food by Sin

Food by Sin

breakfast

50

minus

Recipe for

2

person

persons

50

minutes

8 slices of brioche bread, or old dry bread

2 trays of blueberries (250g)

2 trays of raspberries (250g)

2 trays blackberries (250g)

1 container of redcurrants (125g)

Cream Cheese

2 eggs

3 tbsp milk

2 tbsp granulated sugar

1 teaspoon of cinnamon

fat for frying (cooking oil, cooking butter...)

Optional

Edible flowers

powdered sugar

coconut rind

whipped cream

maple syrup

Roadmap

Rinse and drain the berries
Take some blueberries, raspberries, blackberries and redcurrants. Cut into small pieces and set aside.
Put a handful of blueberries, a handful of raspberries and a handful of blackberries in a saucepan. Add a little water and possibly a spoonful of sugar. (The sugar is optional, as the French toast rolls will have a sugar coating).
Bring to a gentle boil and cook over medium heat for 4 minutes. Stir frequently. (Occasionally push the berries flat with the back of the spoon to release the juices.)
The berry coulis is ready as soon as you have enough coulis to pour over the French toast later. Feel free to leave bits in, it makes it extra tasty! Turn off the heat, set aside.
Cut the crusts off the bread. Place 1 slice of bread on a board and roll it flat with a rolling pin.
Spread a thin layer of cream cheese on the sandwich.
Using a small spoon, put a thin layer of fruit coulis on the cream cheese. Cover with some fine berry pieces.
Roll the slices into a roll and set aside.
TIP: Put a little cream cheese on the end of the slice of bread so that the roll sticks together nicely.
In a bowl, mix the eggs with the dash of milk. Make sure the bowl is large enough to dip the rolls in. Set aside.
Take a plate and mix the sugar with the cinnamon powder. Set aside.
Take 1 French toast roll, dip it completely in the egg mixture.
Melt a little butter in a pan and fry the French toast until golden brown. About 2 minutes on each side, but roll them over frequently.
Remove the rolls from the pan and, one by one, roll them in the cinnamon sugar.
Serve the rolls on a plate and pour a little berry coulis over them.
Finish with additional besse.
Optional: edible flowers, powdered sugar, coconut rind, whipped cream, maple syrup....

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

2

persons

person

8 slices of brioche bread, or old dry bread

2 trays of blueberries (250g)

2 trays of raspberries (250g)

2 trays blackberries (250g)

1 container of redcurrants (125g)

Cream Cheese

2 eggs

3 tbsp milk

2 tbsp granulated sugar

1 teaspoon of cinnamon

fat for frying (cooking oil, cooking butter...)

Optional

Edible flowers

powdered sugar

coconut rind

whipped cream

maple syrup

Fan of this recipe?

View more

Preparation

50

minus

Rinse and drain the berries
Take some blueberries, raspberries, blackberries and redcurrants. Cut into small pieces and set aside.
Put a handful of blueberries, a handful of raspberries and a handful of blackberries in a saucepan. Add a little water and possibly a spoonful of sugar. (The sugar is optional, as the French toast rolls will have a sugar coating).
Bring to a gentle boil and cook over medium heat for 4 minutes. Stir frequently. (Occasionally push the berries flat with the back of the spoon to release the juices.)
The berry coulis is ready as soon as you have enough coulis to pour over the French toast later. Feel free to leave bits in, it makes it extra tasty! Turn off the heat, set aside.
Cut the crusts off the bread. Place 1 slice of bread on a board and roll it flat with a rolling pin.
Spread a thin layer of cream cheese on the sandwich.
Using a small spoon, put a thin layer of fruit coulis on the cream cheese. Cover with some fine berry pieces.
Roll the slices into a roll and set aside.
TIP: Put a little cream cheese on the end of the slice of bread so that the roll sticks together nicely.
In a bowl, mix the eggs with the dash of milk. Make sure the bowl is large enough to dip the rolls in. Set aside.
Take a plate and mix the sugar with the cinnamon powder. Set aside.
Take 1 French toast roll, dip it completely in the egg mixture.
Melt a little butter in a pan and fry the French toast until golden brown. About 2 minutes on each side, but roll them over frequently.
Remove the rolls from the pan and, one by one, roll them in the cinnamon sugar.
Serve the rolls on a plate and pour a little berry coulis over them.
Finish with additional besse.
Optional: edible flowers, powdered sugar, coconut rind, whipped cream, maple syrup....

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Rinse and drain the berries
Take some blueberries, raspberries, blackberries and redcurrants. Cut into small pieces and set aside.
Put a handful of blueberries, a handful of raspberries and a handful of blackberries in a saucepan. Add a little water and possibly a spoonful of sugar. (The sugar is optional, as the French toast rolls will have a sugar coating).
Bring to a gentle boil and cook over medium heat for 4 minutes. Stir frequently. (Occasionally push the berries flat with the back of the spoon to release the juices.)
The berry coulis is ready as soon as you have enough coulis to pour over the French toast later. Feel free to leave bits in, it makes it extra tasty! Turn off the heat, set aside.
Cut the crusts off the bread. Place 1 slice of bread on a board and roll it flat with a rolling pin.
Spread a thin layer of cream cheese on the sandwich.
Using a small spoon, put a thin layer of fruit coulis on the cream cheese. Cover with some fine berry pieces.
Roll the slices into a roll and set aside.
TIP: Put a little cream cheese on the end of the slice of bread so that the roll sticks together nicely.
In a bowl, mix the eggs with the dash of milk. Make sure the bowl is large enough to dip the rolls in. Set aside.
Take a plate and mix the sugar with the cinnamon powder. Set aside.
Take 1 French toast roll, dip it completely in the egg mixture.
Melt a little butter in a pan and fry the French toast until golden brown. About 2 minutes on each side, but roll them over frequently.
Remove the rolls from the pan and, one by one, roll them in the cinnamon sugar.
Serve the rolls on a plate and pour a little berry coulis over them.
Finish with additional besse.
Optional: edible flowers, powdered sugar, coconut rind, whipped cream, maple syrup....

Recipe for

2

person

persons

50

minutes

8 slices of brioche bread, or old dry bread

2 trays of blueberries (250g)

2 trays of raspberries (250g)

2 trays blackberries (250g)

1 container of redcurrants (125g)

Cream Cheese

2 eggs

3 tbsp milk

2 tbsp granulated sugar

1 teaspoon of cinnamon

fat for frying (cooking oil, cooking butter...)

Optional

Edible flowers

powdered sugar

coconut rind

whipped cream

maple syrup

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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