Description
These Peanut Butter Cup French Toast Rolls are a delightful breakfast treat featuring soft white bread rolled around mini peanut butter cups, then dipped in a cinnamon-vanilla egg mixture and cooked to golden perfection. Finished with a dusting of powdered sugar and optional chocolate syrup, they’re a gooey and indulgent way to start your day.
Ingredients
Scale
For the French Toast Rolls
- 8 slices soft white bread (crusts removed)
- 8 mini peanut butter cups
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter (for cooking)
- Powdered sugar (for dusting)
- Chocolate syrup (optional, for drizzling)
Instructions
- Prepare the bread: Flatten each slice of bread with a rolling pin to make it pliable for rolling around the peanut butter cups.
- Assemble rolls: Place one mini peanut butter cup near one end of each flattened bread slice. Carefully roll the bread tightly around the candy, pressing the edges to seal.
- Make egg mixture: In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- Prepare cinnamon sugar: In a small separate bowl, combine the granulated sugar and ground cinnamon.
- Heat skillet: Warm a nonstick skillet over medium heat and add butter to melt.
- Dip and cook: Dip each French toast roll into the egg mixture to thoroughly coat, then place seam-side down onto the hot skillet. Cook 2–3 minutes per side, turning carefully until all sides are golden brown.
- Coat in cinnamon sugar: Immediately roll the cooked French toast rolls in the cinnamon-sugar mixture to evenly coat.
- Serve: Serve the rolls warm, dusted with powdered sugar and drizzled with chocolate syrup if desired.
Notes
- For extra gooey centers, warm the peanut butter cups slightly before rolling to soften.
- You can substitute mini peanut butter cups with mini chocolate bars or other nut butter-filled chocolates.
- Serve alongside fresh berries or whipped cream for an indulgent brunch experience.
