🥐 Pumpkin Pie French Toast Roll-Ups 🎃
Ingredients
For the Pumpkin Filling:
160 g (⅔ cup) pure pumpkin purée
65 g (⅓ cup, packed) light brown sugar
35 g (3 tbsp) granulated sugar
15 g (1 tbsp) pumpkin pie spice (adjust to taste)
1 tsp pure vanilla extract
For the Egg Dip:
2 large eggs
45 ml (3 tbsp) whole milk
For Assembly & Cooking:
10–12 slices sandwich bread (white or brioche recommended)
30 g (2 tbsp) unsalted butter, plus more as needed
65 g (⅓ cup) granulated sugar
2–3 g (½–1 tsp) ground cinnamon
Optional: powdered sugar for dusting
Instructions
Prepare the Filling: In a small bowl, combine pumpkin purée, brown sugar, 3 tbsp granulated sugar, pumpkin pie spice, and vanilla. Stir until smooth and thick—like a spreadable paste. Set aside.
Set Up Dipping Stations: In a shallow dish, whisk together eggs and milk. In another shallow bowl, mix ⅓ cup granulated sugar with cinnamon. Set both near your stovetop.
Prep the Bread: Trim crusts from each slice of bread. Using a rolling pin, gently flatten each slice to about ¼-inch thickness—this makes rolling easier and prevents cracking.
Fill and Roll: Spread 2–3 teaspoons of pumpkin filling evenly down the center of each flattened slice. Tightly roll the bread around the filling, sealing the seam gently with your fingers. Place seam-side down on a plate.
Cook the Roll-Ups: Heat 1 tbsp butter in a large nonstick skillet or griddle over medium heat. While the butter melts, dip each roll into the egg mixture, coating all sides lightly but thoroughly.
Sear Evenly: Place 3–4 coated rolls seam-side down in the hot pan. Cook for 2–3 minutes per side, rotating every 90 degrees to brown all four sides evenly. Add more butter as needed between batches to prevent sticking and ensure crispness.
Finish & Serve: As soon as they’re golden brown, transfer the warm roll-ups to the cinnamon-sugar mixture and roll to coat. Alternatively, dust with powdered sugar for a simpler finish. Serve immediately while crisp and warm.
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