Cinnamon Macadamia French Toast Roll Ups



Cinnamon macadamia french toast roll ups

Corn flake-crusted french toast roll ups with a cinnamon macadamia nut spread and strawberry filling


Makes 8


Difficulty: EASY

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.