Cinnamon Chocolate Toast Rolls

Steps

1. 1

   Flatten each bread slice with a rolling pin until thin and flexible. If using bread with substantial crusts, remove them first so the slices roll easily.

2. 2

   Spread a thin, even layer of chocolate spread over each flattened slice, leaving a small margin around the edges to reduce leaking.

3. 3

   Starting from one edge, gently roll each slice tightly into a compact bread roll.

4. 4

   In a bowl, whisk together the egg, milk, cream, and vanilla until the mixture is smooth and homogeneous.

5. 5

   Heat a skillet over medium heat and add enough butter to coat the cooking surface. The butter should melt and lightly foam without browning.

6. 6

   Quickly dip each bread roll into the egg mixture, turning briefly so it is coated without becoming saturated or falling apart.

7. 7

   Place the dipped rolls in the buttered skillet. Cook, turning them regularly with tongs, until every side is golden brown and the exterior is set, about 1–2 minutes per side.

   Start 2-minute timer
8. 8

   While the rolls cook or immediately afterward, mix the sugar and cinnamon in a shallow bowl or plate.

9. 9

   While the rolls are still hot, roll each one in the cinnamon-sugar mixture until fully coated. Serve warm.