Apple Butter French Toast Rollups Recipes

Steps:

• For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
• Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
• For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
• For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
• For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
• Dust with confectioners' sugar and serve with maple syrup on the side.

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

Steps:

• In a medium bowl, beat together eggs, milk, granulated sugar and salt.
• On a clean, flat surface (such as cutting board), using a serrated knife, cut crusts from bread and discard crusts (or save for bread crumbs.)
• Working with one piece at a time, use a rolling pin to flatten each piece of bread.
• Spread 1 tablespoon apple butter on 3/4 of the slice of bread, leaving a border of plain bread at one end.
• Using a small spoon or fingertip, spread a small amount of the egg mixture onto the plain bread end to help seal the roll.
• Starting at the apple butter end, fold end over and roll up jelly roll style; place on a plate, seam side down, and repeat with remaining bread.
• Melt butter in a skillet, over medium heat.
• One at a time, place each roll up in egg mixture and coat completely; place in skillet seam side down; repeat until all are coated and in skillet. (Watch the skillet carefully and lower heat when butter begins to brown.)
• Turn roll ups to lightly brown all over; remove and place on paper towel for a moment.
• Place on warm plate; sprinkle with powdered sugar and serve immediately.
• Cover and refrigerate leftovers. If there is leftover egg mixture, you may store in refrigerator and use the next day. Recipe may be doubled, tripled etc...

Steps:

• Mix together the brown sugar and cinnamon in a small bowl. Set aside.
• In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside.
• 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.
• Heat 4 tablespoons butter in a large nonstick skillet over medium heat.
• 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.
• Remove to a plate and dust with confectioners' sugar. Serve warm with extra syrup on the side for dipping.

Steps:

• Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

Steps:

• Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. , Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). , Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.