Made With
Sweet Dinner Potato RollsIngredients
6 Martin’s Dinner Potato Rolls, slightly stale, 2-inch cubed*
3 Eggs
1/2 Cup Milk
1 Tablespoon Vanilla Extract
3 Tablespoons Butter, divided
1/4 Cup White Sugar (optional)
1/2 Teaspoons Cinnamon Powder (optional)
Maple Syrup, to serve
Serves: 3-4
Directions
Step 1
Whisk the eggs, milk, and vanilla in a medium bowl.
Step 2
Combine sugar and cinnamon in a separate shallow bowl.
(Note: Skip this step if making the below variations.)
Step 3
Melt 1 ½ tbsp. butter in a skillet over medium heat.
Step 4
Quickly dunk half the bread cubes in the egg mixture to lightly coat; shake off excess batter. Place the bread cubes in the pan and sauté them, stirring continuously, until browned on all sides – about 2 to 3 minutes.
Step 5
Transfer the French toast cubes from the skillet directly into the cinnamon-sugar mixture. Toss to coat, then transfer onto a plate.
(Note: Skip this step if making the below variations.)
Step 6
Repeat steps 3-5 with remaining bread cubes.
Step 7
Serve immediately, with maple syrup for dipping, or try one of the recipe ideas below!
*Recipe Variations:
— Berry French Toast Skewers: Made with the above recipe using Martin’s Dinner Potato Rolls.
— Yogurt Smoothie Bowl with French Toast Crumbles: Made with ½ Bag Martin’s Potatobred Stuffing.
— Berry Breakfast Panzanella: Made with ½ Bag (7 Slices) Martin’s Maple Brown Sugar Swirl Potato Bread, 1-inch cubed.
— Mixed Berry French Toast Bake: Made with 2 Martin’s Hoagie Rolls, 2-inch cubed.
