Pineapple French Toast Rolls

14 Ingredients

Number of servings

3 bread rolls, cut in half
100milliliter cream
100milliliter cream
100milliliter milk
75grams unsalted butter
40grams unsalted butter
1teaspoons vanilla extract
6 pineapple slices, fresh
1teaspoons cinnamon
1teaspoons ground cinnamon
cream or ice-cream (to serve)
2 eggs, lightly beaten
100grams brown sugar
80grams caster sugar

Method

Step 1 of 4

Toss pineapple rings in some of the brown sugar and sprinkle with cinnamon. Heat a medium frying pan over medium-low heat. Add half of the butter and stir until just melted. Add the pineapple slices in batches, and cook for 1 minute on each side or until caramelised. Set aside and keep warm for serving. Add remaining butter, brown sugar and cream to the same pan and whisk until caramel sauce is thoroughly combined. Turn off heat and set aside caramel for serving.

Step 2 of 4

In a wide, shallow bowl, add eggs, milk, cream, vanilla, cinnamon and caster sugar and whisk to combine. Place the bread roll halves into the bowl and allow to soak, turning for five minutes each side or until roll halves are soaked through.

Step 3 of 4

Melt 20g butter in a non-stick frying pan over medium-high heat until butter is foaming. Cook three roll halves for 1-2 minutes each side or until golden. Repeat with remaining butter and roll halves.