This recipe is proof that all those hours I ‘waste’ trawling the internet for inspiration are really worth it after all.
I saw something on a Dutch language website (at least I think it was Dutch) that was basically berries in the middle, french toast around the outside. Well, I think it was – I was working it out from the photos, as I don’t speak Dutch (or whatever it was). It got mentally filed in “oh, that looks interesting” and then popped up to say hi as I was making my lunch.
This (obviously) is a savoury version along the same lines. Come to think of it, I’m not sure that the original wasn’t rolled in something crunchy and then baked? So maybe this is actually nothing like the original. Hmmm. Well, that’s where the inspiration came from, regardless. The cheesy tomatoey filling was super-yummy, and the hot crispy french toast exterior was just perfect. This is a great recipe for using up leftover bits of tomato sauce, too. And it’s on the table in under 15 minutes. Hurrah!
Kipper was out for lunch today, so I got to do my experimentation without her ‘help’. I think she’ll go wild for these though, if I make them for her. Crispy, gooey, oozy, delicious… what’s not to love?
I used grated cheddar cheese because that’s what I had to hand. Mozarella would have been even more perfect, as it would have generated those stretchy strings of molten cheesy goodness when you cut into the french toast rolls. Next time. You see, I have an excuse to make this again…
The recipe below made 2 rolls, and I ate both of them. There was a little egg mixture left over, which I fried into a mini omelette and ate alongside the french toast rolls. You could probably get three rolls out of a single egg – bear this in mind if you scale up.
- 2 slices bread
- 2 tbsp tomato (pizza) sauce
- 3 tbsp grated cheese
- 1 egg
- 1-2 tbsp milk
- Oil for frying
- Cut the crusts off the bread. Spread 1 tbsp tomato sauce over each slice.
- Arrange the grated cheese at one of the short sides, and carefully roll up into a tight roll, with the cheese in the centre. (The tomato sauce should 'glue' the bread into a roll.)
- Whisk the egg and milk together. Soak the rolls in the egg/milk mixture, turning occasionally, for a few minutes.
- Heat the oil in a frying pan over a low-medium heat. Fry the rolls for 6-8 minutes, turning frequently, until they are crisp and golden all over, and the cheese has melted.
- Serve hot!