Ingredients
- 8 slices of white sandwich bread (soft, with crusts removed)
- 8 mini peanut butter cups (or 4 regular ones, halved)
- 2 large eggs
- 1/4 cup milk (whole or 2%)
- 1/2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp butter (for frying)
- Optional: Powdered sugar, chocolate syrup, or whipped cream for topping
Instructions
- Flatten the bread:
Use a rolling pin to flatten each slice of bread until thin and pliable. - Add peanut butter cups:
Place one mini peanut butter cup (or half a regular one) at the edge of each slice of bread and roll it up tightly like a cigar. - Seal:
Press the edge of the bread to seal. If needed, dab a little water to help it stick. - Prepare egg mixture:
In a shallow bowl, whisk together eggs, milk, and vanilla extract. - Mix cinnamon sugar:
In a small bowl, combine the sugar and cinnamon. Set aside. - Dip and fry:
Heat butter in a non-stick skillet over medium heat. Dip each roll in the egg mixture, coating all sides, then place in the skillet seam-side down. - Cook until golden:
Fry each roll for about 2–3 minutes on each side or until golden brown all around. - Coat in cinnamon sugar:
Remove rolls from the pan and immediately roll in the cinnamon sugar mixture. - Serve:
Serve warm with powdered sugar, a drizzle of chocolate syrup, or whipped cream if desired.
Enjoy your sweet and gooey breakfast treat! Let me know if you’d like a variation with Nutella, banana, or marshmallow.