Name: Crème Brule French Toast Roll Ups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups about 8 oz. hazelnuts, roasted and blanched (not salted)**; 1/2 cup confectioner’s sugar; 3 tablespoon coconut oil; 2 teaspoon vanilla extract; 1/2 teaspoon salt; 8 slices white bread (crusts removed); 3/4 cup whole milk; 1 egg; 1/4 teaspoon freshly ground nutmeg (plus more for serving ***); Pinch of ground cinnamon; 1/2 cup white sugar; 1/4 cup brown sugar; 3 tablespoon butter

You’re the best thing since Sliced Bread Crème Brule French-Toast Roll Ups with Hazelnut Filling: It’s like French toast, crème brulee and nutella all rolled into one gorgeous little package. If this isn’t the way to your mother’s heart I don’t know what is.

Crème Brule French Toast Roll Ups

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

2 cups about 8 oz. hazelnuts, roasted and blanched (not salted)**
1/2 cup confectioner’s sugar
3 tablespoon coconut oil
2 teaspoon vanilla extract
1/2 teaspoon salt
8 slices white bread crusts removed
3/4 cup whole milk
1 egg
1/4 teaspoon freshly ground nutmeg plus more for serving ***
Pinch of ground cinnamon
1/2 cup white sugar
1/4 cup brown sugar
3 tablespoon butter

Instructions

Hazelnut Filling
In a food processor or high-powered blender pulverize the nuts until a paste begins to form, about 4-5 minutes. Then, scrape down the sides and add the sugar, oil, extract and salt. Blend the mixture until a paste resembling the texture of Nutella forms. Scrape down the sides and blend one last time for good measure. Its okay if the mixture is a little grainy. It adds to the texture of the dish. Then transfer into a container and store in the fridge until ready to use.
Can be made up to one week ahead.
Roll- Ups
Using a rolling pin, flatten the bread slices. Then, spread one side of the bread with a heaping teaspoon of hazelnut spread and roll the bread like a scroll. 2. In a bowl, mix together the milk, egg, cinnamon and nutmeg. 3. In another bowl, mix the sugars. 4. Heat the butter in a large frying pan over a low flame. If your pan is not large enough to accommodate all the rolls without crowding, work in batches. Use about 1 1/2 tablespoons butter for every four rolls. Do not put all the butter in at once if you are working in batches. 5. Dip the rolls in the egg mixture and then roll to coat completely in the sugars. Place the roll in the pan and ensure they are not crowding each other. Allow the rolls to caramelize at the bottom before turning. This should take about 3-5 minutes. Turn the rolls so that all sides caramelize (2-3 minutes for each side after the first side). Then, remove from the pan on to a wire rack to cool and allow the caramel to harden for 3-5 minutes. Serve with maple syrup, salt flakes, whipped cream, strawberries, etc., or go crazy and add your own.
*If you don’t feel like making your own hazelnut spread just use Nutella. You will of course have the added chocolate in there, but that’s not necessarily a bad thing. **To blanch your own hazelnuts, lay them out on a baking sheet and roast them in a 350 F oven for 10-15 minutes, stirring frequently. Then allow them to cool somewhat and rub the nuts in a kitchen towel to remove the brown outer skin. ***Please use freshly grated nutmeg and not the pre-ground stuff. Thank me later.