A fun and exciting way of presenting French toast with a twist, these rollups are easy to eat and super-tasty!
Recipe and styling by Illanique van Aswegen
Assisted by David Erasmus
Photograph by Adel Ferreira
Assisted by Jomeri Mouton
Cinnamon and Brie French toast roll-ups with blueberry compote
- 250ml (1 cup) blueberry/mixed berry juice
- 300g blueberries (fresh or frozen)
- 115g sugar
- 1 (about 85g) small apple, finely chopped
FRENCH TOAST ROLL-UPS
- 8 slices white bread, crusts removed
- 80g plain cream cheese
- 5ml (1 tsp) ground cinnamon
- 160g Brie, cut into batons
- 3 eggs
- 30ml (2 tbsp) milk
- pinch salt
- 45g butter, to fry
- 200g streaky bacon, grilled until crispy and finely chopped
- fresh mint, to garnish
For the compote, place everything in a small saucepan over medium heat and cook gently until all of the sugar has dissolved. Turn up the heat and allow it to bubble away until reduced by half and thickened, 20 – 25 minutes.
For the roll-ups, use a rolling pin to flatten the bread slices. Spread a little cream cheese onto each slice and add a pinch of cinnamon. Place a Brie baton on one side of the short end of each bread slice and roll each one up tightly.
Whisk the eggs, milk and salt together, and soak the roll-ups in the egg mixture, 5 minutes.
Heat the butter in a large frying pan over medium heat and fry the roll-ups until cooked through, 2 – 3 minutes. Drain on paper towel.
Sprinkle the bacon over the French toast roll-ups, garnish with fresh mint and serve with a side of compote.
For another delicious alternative, add a piece of sliced ham or cooked bacon to the bread before rolling it up.