These scrolls are the new, reimagined French Toast. They’re so simple to make yet so delicious. They’re crispy on the outside with a soft chocolate filled centre. You won’t believe they’re gluten free. Simon once ate 6 in a sitting and he’s not into sweets. So yes they’re delicious!
The tip to the mix of crispy and soft textures in the scroll is flattening and rolling out the gluten free bread. You need to get rid of all the air before you roll them up to help create as many layers as possible. To do this you need a gluten free bread that will hold together well during rolling, which can be hard in gluten free breads as you’ve removed the gluten (literally the protein that holds baked goods together). I used Helga’s Gluten Free Traditional White Loaf and it was amazing. Easy to roll out, held together (absolutely no breakage) and tasted delicious.
You can serve with maple syrup or just eat them as is. So what are you waiting for! Getting cooking.
Check out the video on my Instagram to see me make them live @gfgirlmelb.
- 8 slices of Helga’s Gluten Free Traditional White Loaf
- ½ cup of chocolate spread (gluten free)
- 1 large egg
- ¼ cup of milk
- 2 tbsp of caster sugar
- ½ tsp of vanilla extract or essence
- 1 tbsp of butter
- Extra 2 tbsp of caster sugar
- 1tsp of ground cinnamon
- Slice the crusts off the Helga’s Gluten Free Traditional White Loaf. Use a rolling pin to flatten each slice until thin.
- Spread each slice with a thin layer of Chocolate Spread and roll up tightly into a scroll.
- In a shallow bowl use a whisk or a fork to beat together the egg, milk, caster sugar and vanilla extract until well combined.
- Briefly dip each bread scroll into the egg mixture, turning to coat.
- Heat a large fry pan over medium heat. Add the butter and melt, swirling to coat the pan. Cook the bread scrolls, turning frequently until they’re browned on all sides.
- While cooking combine the extra caster sugar and cinnamon in a shallow bowl.
- Once cooked remove from the heat and add to the sugar and cinnamon mixture immediately, turning to coat. Eat immediately and enjoy.