Ingredients
20slices sandwich bread
½cupblueberry jam
½pintfresh blueberries
4large eggs
½cupmilk
½tspvanilla extract
2tbspall purpose flour
½tspbaking powder
1pinchground nutmeg
2tbspbutter,melted
⅓cupgranulated sugar
1¼tspcinnamon
Preparation
Preheat oven to 375 degrees F. Stack bread into stacks of 4 slices, then trim crusts from bread.
Working with one piece of bread at a time, use a rolling pin to flatten bread to about ½ its original size.
Evenly spread 1 teaspoon blueberry jam just onto 1 half of the bread, then align a row of blueberries over jam.
Roll bread to the opposite end and set aside, seam side down. Repeat with the remaining slices of bread.
To a blender, add eggs, milk, vanilla, flour, baking powder, and nutmeg. Cover and blend on low speed for 10 to 15 seconds until well blended.
Pour into a bowl and dip roll-ups into the egg mixture, allowing to rest for several seconds to absorb the liquid. Transfer to a lightly greased Silpat lined baking sheet.
Bake in preheated oven for 9 minutes, then remove from oven.
Brush tops lightly with melted butter then rotate french toast roll-ups to the opposite side and brush lightly with melted butter (bottoms should now be upright).
Return to oven to bake 8 to 12 minutes longer until cooked through.
In a small bowl, whisk together granulated sugar and cinnamon. Once french toast roll-ups are cool enough to handle, immediately dip and roll in cinnamon-sugar mixture to evenly coat.
Serve with maple syrup or sweet cream cheese dip.
