Cinnamon macadamia french toast roll ups
Corn flake-crusted french toast roll ups with a cinnamon macadamia nut spread and strawberry filling
Preparation time: 15 minutes
Cooking time: 5 minutes
8 slices white bread
125ml (½ cup) ButtaNutt Cinnamon Macadamia nut spread
8 (160g) strawberries, halved
4 large eggs
5ml (1 tsp) vanilla essence
310ml (1¼ cups / 55g) corn flakes, finely ground
olive oil, for shallow-frying
maple syrup, for serving
Remove the crusts from each slice of bread and lightly flatten each one with a rolling pin. Spread the slices with the nut spread and lay two strawberry halves at the base of one of the short sides of each slice of bread. Roll the bread slices up into a cigar shape, encasing the strawberries.
Combine the eggs and vanilla and whisk until smooth. Dip each French toast roll up in the egg mixture and then into the finely ground corn flakes.
Heat the oil in a large pan over medium heat and fry the roll ups off in batches until golden and crisp, 1 minute per side. Drain on kitchen paper and serve with a drizzle of maple syrup.
TIP: The strawberries can easily be replaced with blueberries, raspberries, sliced mango or pineapple, if a different flavour profile is preferred.