Cinnamon strawberry sandwiches

Breakfast is my favourite meal, and I love when the weekends come and I can make something a bit more involved and special than the usual weekday fare. I wanted to use up the bread rolls I bought for the Little Bubbas (despite taking some for lunch the next day, they came in a pack of 12!), so I thought I’d use them for breakfast. They would have been good with just butter and marmalade and a coffee, but they’ve started to go a bit stale so really I had to use them for something else.

I decided the best thing to do was turn them into french toast-rolls, and to play on the sandwich element I thought I’d stuff them with sliced strawberries. They turned out delicious!

Cinnamon Strawberry Sandwiches

Serves 1

2 small bread rolls
1 egg
Splash of milk
2-3 tablespoons caster sugar (vanilla caster sugar, if you have it)
Splash of vanilla extract (if you don’t have vanilla sugar)
1 tsp cinnamon
Knob of butter

To serve:
Sliced strawberries
Icing sugar

My measures for the above ingredients are approximate, depending on how sweet/cinnamony you like it!

In a dish, break the egg and add the milk, some of the vanilla/caster sugar (I use about a tablespoon), the cinnamon (I LOVE cinnamon so I use quite a lot!), and the vanilla. Beat everything together.

Cut the rolls in half and place them cut side down into the dish and push them down so that they really soak up the eggy mixture.

While they’re soaking, heat a pan with a knob of butter and a tiny dribble of oil (to stop the butter burning).

Stab the tops and bottoms of the rolls with a skewer or cocktail stick and turn them over (this will just help the egg mixture soak in, the tops and bottoms have a thicker crust on that will stop it soaking up as well).

Once they’ve soaked up most, if not all, of the mixture, the butter in the pan should be frothy and hot. Put the rolls in and fry them on both sides until golden and crisp on the outside and the egg is cooked through inside.

While the rolls are in the pan, wash and slice the strawberries.

Once the rolls are cooked, sprinkle the cut sides with the remaining caster sugar (you don’t have to, but it gives a nice crunch) and fill with the strawberries. Sprinkle with icing sugar and serve! I had mine with a vanilla latte made from my awesome new coffee machine, YUM.

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