04 April 2015

Hoppy Easter

Hoppy Easter to all....

Well, Sunday is Easter and I have been preparing.

 Love these big white bunnies from Target.
I got a couple of them.

 These strawberries have nothing to do with anything, but they are just so pretty.

 O wait! The peeps have infiltrated the strawberries.
Don't you LOVE the Peeps in half egg shells? 

 Another Target find- a bunny garland.
But, wait? Doesn't it look a little Playboy Bunny-ish? 
Or is that just me? 

And this Bunny platter. 
To die for.

Bunny has requested an Easter egg hunt (because she is only 17 and some things you are NEVER too old for).  And of course there are hopes that the Easter Bunny will bring an Easter basket.

But mostly she has requested Easter breakfast for her and the friend boy.
And a specific breakfast.

French Toast Roll Ups.
Never heard of them? Me either.  

So I looked them up and practiced and Wow! That girl is on to something.
They are yummy.

French toast filled with strawberries and cream cheese.
Or cream cheese and cinnamon/sugar.

And in the interest of making everyone's Easter morning happy- or at least sugar filled- here's the basic recipe.  Pretty much you can fill these with anything.  Nutella? Bananas? I'm doing strawberries and blueberries.

French Toast Roll Ups

  • 8 slices white sandwich bread (For some reason I have a loaf of sliced Italian so I'm using that. Sourdough might be yummy ,too.)
  • softened cream cheese, diced strawberries, blueberries, or whatever
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan 
  1. Cut the crust from each slice of bread and flatten it out with a rolling pin. (Or a wine bottle if you are at my cabin.)
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. The cream cheese really gives it that added Yum so don't leave it out.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. Serve with maple syrup for dipping or just on their own.

Have a wonderful Sunday!

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