From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Peanut Butter French Toast Sushi Rolls
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Instructions
1
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Using a rolling pin, roll out sandwich bread slices as thin as possible.
2
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Spread each slice of bread with 2 teaspoons of peanut butter. Roll up each slice tightly like a cinnamon roll, press to seal the seams (the peanut butter will act as a glue to hold them together) and slice into 6 equal pieces (each piece is about 3/4 inch).
3
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In a bowl, whisk together the eggs and milk. Dip the pieces in the mixture to thoroughly coat.
4
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Melt the butter in a sauté pan over medium heat and cook pieces on each flat side for 1 minute, then cook on the curved sides for 1 minute, until french toast pieces are golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Flatten Your Bread Properly 🍞Use a rolling pin to gently flatten each bread slice before rolling to prevent cracking and ensure even egg coating absorption throughout the bread.
- Chill Before Slicing 🧊Refrigerate the rolled sushi for at least 30 minutes before slicing to help the peanut butter set and prevent the rolls from falling apart during cutting.
- Balance Your Egg Custard 🥚Use a 2:1 ratio of milk to eggs with a splash of vanilla for the perfect custard consistency that coats bread evenly without making it soggy.
- Medium Heat is Essential 🔥Cook on medium heat rather than high to allow the egg to cook through completely while the peanut butter interior warms without burning the outside.
- Spread Strategically 🧈Apply peanut butter in a thin, even layer and leave a small border around the bread edges to prevent leakage when rolling and cooking.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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