Tom’s Famous French Toast “Roll-ups”

Breakfast in the morning is good, but who doesn't love breakfast for dinner? With only six ingredients, these French Toast Roll-ups provide the perfect sweet and savory mashup you've been craving! This recipe is definitely a go-to on days I want to maximize yum with minimal cleanup. Enjoy!

As I’ve explained throughout this blog, my right side is very limited in usefulness. Given the fact that I used to be right-handed, cooking can prove to be quite a challenge. However, I did not lose my love for cooking after my incident and so, I continue to find ways to keep doing what I love by working around these challenges.  

This recipe has always been a favorite of mine since Tom made his first batch. Let me start by saying that Tom has never been a “cook” in the traditional sense - you know, one with measuring cups, a lengthy list of ingredients, formal recipes, hours of prep work, etc. But that never stopped him from making “guilty-pleasure” dishes for Annie and me after a long day of school and work. If you’re lucky, I might even post his famous quesadilla recipe in a later thread!

As a matter of fact, when I was finally able to come home from the numerous hospital stays (and the not-so-great food that came with those stays), the first meal I requested at home was Tom’s French Toast Roll-ups (FTR). Perhaps it was the unforgettable and unique combination of savory and sweet, or the memories it brought back of times spent with loved ones. It should go without saying that FTRs are a favorite of all our family members and close friends whenever they come down for a visit.

I figured since this is the first recipe I am sharing with you, post-stroke, I would choose one that is easy to make and loved by many!

It should be noted that although the original recipe calls for the bread/meat/cheese “sandwich” to be rolled (like a taquito) but given my limited movement of my right arm, I have modified the recipe slightly to have the “sandwich” folded in half instead.

HOW TO MAKE FRENCH TOAST ROLL-UPS
For 6 Roll-ups you will need:
Dry Ingredients

• 6 slices of soft white bread
  • I like to use Sara Lee's Artisano bread.
• 6 slices of cheese
  • I've used Smoked Gouda, Gruyere, Provolone, White American, etc.
• 6 slices of deli meat
  • My go-to's are Black Forest Ham or Honey Roasted Turkey
• Splash of cinnamon (for flavor)

Wet Ingredients

• 3 eggs (or 2 cups of "Egg Beaters")
• ½ cup milk
  • I prefer to use unsweetened, vanilla almond milk

INSTRUCTIONS
For batter:

1. In a mixing pan, combine wet ingredients and cinnamon.
2. Stir until all ingredients are the same consistency.
3. Set aside.

For roll-up:

1. Flatten one slice of bread with a rolling pin to ¼ inch in thickness.
2. Layer a slice of meat and a slice of cheese on top of the “flatten” bread. Fold three ingredients over (similar to a taco).
3. Dip both sides of rollup in batter.
4. In a buttered pan on medium-heat, place battered rollup in the pan and cook until both sides have a nice browned color.​

Pairs nicely with:
Maple Syrup (my favorite is Aunt Jemima’s Lite Maple Syrup)
Honey